How to Make Turkey Slop

MAKES 14 SERVINGS (can be halved)

4 lbs. ground turkey

2 white onions, diced

2 heads green cabbage, chopped fine

2 bunches spinach, stemmed and chopped

4 8 oz. cans “no salt added” tomato sauce

2 family-size packets Lawry’s taco seasoning
or 4 regular-size packets

INSTRUCTIONS

1. Dice the onion.

2. Finely chop the cabbage.

3. Stem and chop the spinach.

4. Smoosh the turkey.

5. In a 7–10 quart dutch oven or heavy pot, heat the oil over medium-high heat.

6. Sauté the onions until softened but not brown—about 5 minutes.

7. Sauté the cabbage until softened but not brown—about 5 minutes.

8. Add the spinach and stir until it begins to wilt-about 5 minutes. Continue cooking for another 5–10 minutes.

9. Add the turkey and using a wooden spoon, break it up into small pieces—making sure it is well incorporated into the veggies.

10. Add the tomato sauce and seasoning. Stir. Bring to boil and then reduce to simmer. Cook uncovered for one hour.

NUTRITION

Fat: 11g
Protein: 27g
Carbs: 19g
Fiber: 5.1g
Sodium: 582mg
Potassium: 454.7mg
Sugar: 7.9g
Iron: 20.5g


PRO-TIPS

• Let the slop cool for an hour or longer after cooking and then reheat before serving. This reduces the liquid and lets the flavors develop.

• Garnish with a dollop of sour cream or greek yogurt, hot sauce, green onions, cilantro, cheese, and/or avocado.

• When reheating the next day, add a splash of water to make stirring easier. Add ketchup or bbq sauce for some variety.

Enjoy your slop!

MUSIC

Django Reinhardt: "Blues Clair" & "Minor Swing"