• 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)

Directions:

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.

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. 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.