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.
Family Fun
Copyright © July 3, 2008