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Photo: Laurey W. Glenn; Styling: Leigh Anne Montgomery Photo by: Photo: Laurey W. Glenn; Styling: Leigh Anne Montgomery

Open-faced Turkey Joes

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

Southern Living JUNE 2008

  • Yield: Makes 6 servings
  • Cook time: 35 Minutes
  • Prep time: 20 Minutes
  • Bake: 13 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 360
  • Calories from fat: 0.0%
  • Fat: 13.3g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1g
  • Protein: 23.1g
  • Carbohydrate: 37.2g
  • Fiber: 3g
  • Cholesterol: 60mg
  • Iron: 3.9mg
  • Sodium: 1269mg
  • Calcium: 148mg

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Open-faced Turkey Joes Recipe