Open Faced Smoky Joes

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:

    Side Dish


1 tablespoon olive oil
1 small onion , chopped
1/2 medium green bell pepper, chopped
1/2 medium red bell pepper, chopped
2 garlic cloves, minced
1 1/2 teaspoons chili powder
1 teaspoon smoked paprika
1 pound lean ground turkey
2/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 (1-inch thick) slices crusty sourdough bread, toasted


  1. Heat the oil in a Farberware Neat Nest 4-Qt Nonstick Saucepan over medium heat. Add the onion, green and red bell peppers, and garlic; cook, stirring occasionally, until softened, 5-6 minutes. Stir in the chili powder and smoked paprika and cook, stirring, 1 minute. Add the turkey and cook, breaking it into smaller pieces with a wooden spoon, until it is no longer pink, about 5-6 minutes. Stir in the ketchup, sugar, Worcestershire sauce and salt; cook until slightly thickened and the turkey is cooked through, 4-5 minutes.
  2. Place a toasted bread slice on each of 4 plates and spoon the turkey mixture over the top to serve.


Open Faced Smoky Joes

Everyone's favorite messy sandwich gets decked out for the holiday season with our latest #OneStackMeal pairing – Open Faced Smoky Joes with Ancho-Cinnamon Butternut Squash and Cranberry & Sage Couscous.

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