Open-faced Turkey Joes

Southern Living
Open-faced Turkey JoesRecipe
Photo: Laurey W. Glenn; Styling: Leigh Anne Montgomery

If you are watching your sodium intake, substitute ground turkey breast for Italian turkey sausage.

Makes 6 servings


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1 (19 1/2-oz.) package Italian turkey sausage, casings removed
1 (8-oz.) package fresh mushrooms, quartered
1/2 green bell pepper, finely chopped
1 (15 1/2-oz.) jar spaghetti sauce
1 garlic clove, minced
2 tablespoons tomato paste
1 teaspoon dried onion flakes
1/4 teaspoon pepper
1 (12-oz.) French bread loaf
2 tablespoons grated Parmesan cheese
1/4 cup (1 oz.) shredded mozzarella cheese


Prep: 20 Minutes
Cook: 35 Minutes
Bake: 13 Minutes

1. Cook sausage in a Dutch oven over medium heat, stirring often, 10 minutes or until meat crumbles and is no longer pink; drain. Add mushrooms and bell pepper; cook over medium heat, stirring frequently, 5 minutes. Stir in next 5 ingredients; bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.

2. Preheat oven to 400°. Cut bread in half lengthwise. Place bread, cut side up, on an aluminum foil-lined baking sheet. Bake 5 to 6 minutes until toasted.

3. Spoon sausage mixture onto toasted bread, and sprinkle with cheeses. Bake at 400° for 5 to 7 minutes or until cheese is melted and bubbly.

Note: For testing purposes only, we used Jennie-O Sweet Lean Italian Turkey Sausage.


Created date

May 2008

Nutritional Information

Calories 360
Caloriesfromfat 0.0 %
Fat 13.3 g
Satfat 4.4 g
Monofat 1.1 g
Polyfat 1 g
Protein 23.1 g
Carbohydrate 37.2 g
Fiber 3 g
Cholesterol 60 mg
Iron 3.9 mg
Sodium 1269 mg
Calcium 148 mg