INGREDIENTS

2 lbs. ground turkey
2 medium onions
2 15-oz. cans tomato sauce
1 6-oz. can tomato paste
1/2 cup packed brown sugar
1/3 cup red wine vinegar
2 tbsp. Worcestershire sauce
2 tbsp. liquid smoke hickory flavoring
1/2 tsp. seasoned salt
1/4 tsp. freshly ground pepper
8 sourdough rolls, split and toasted, or toasted bread slices or small individual round bread loaves, tops cut off and hollowed out (pull out some of bread inside)

 

Step 1
In a large skillet or flameproof casserole on top of the stove, cook the turkey and onions over medium-high heat, stirring often, until the turkey is lightly browned and crumbly, 6 to 8 minutes. Drain off excess liquid.

Step 2
Transfer the turkey mixture to a 3 1/2- or 4-quart electric slow cooker. Stir in tomato sauce, tomato paste, brown sugar, vinegar, Worcestershire sauce, 5 teaspoons of liquid smoke, the seasoned salt and pepper.

Step 3
Cover and cook on the Low heat setting 6 to 7 hours. Stir in the remaining 1 teaspoon liquid smoke. Serve on sourdough roll halves, on bread slices or in small bread loaves. Makes 8 servings.