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Open-faced Turkey Joes

Photo: Laurey W. Glenn; Styling: Leigh Anne Montgomery
Prep time 20 mins
Cook time 35 mins
Bake time 13 mins
Yield

Makes 6 servings

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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