4 to 5 carrots peeled finely chopped for plate garnish cut into sticks
5 ribs rib celery finely chopped for plate garnish cut into sticks
8 servings celery salt
1 cup chicken stock see
2 tablespoons cider vinegar
2 tablespoons cider vinegar
8 servings dill pickles chopped
0.3 cup herbs fresh such as dill, chives and parsley leaves chopped
2 tablespoons thyme leaves fresh
1 large clove garlic grated
4 cloves garlic finely chopped
2 pounds ground turkey breast
12 hamburger rolls soft
0.3 cup to extra spicy hot sauce red such as frank's hot
1 onion finely chopped
8 servings onion raw chopped
8 servings salt and pepper black freshly ground
1 cup cup heavy whipping cream sour
2 tablespoons worcestershire sauce
Equipment
bowl
frying pan
whisk
Directions
Watch how to make this recipe.
Heat the butter in a large skillet over medium-high heat. When the butter foams, add the turkey. Brown and crumble. Season with celery salt and pepper.
Add the thyme, chopped celery, chopped carrots and onions. Cook, partially covered, to soften, 12 to 15 minutes. Then deglaze the pan with the beer.
Add the hot sauce, vinegar, Worcestershire and tomato sauce. Then simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat to bubbly hot.
For the dressing: In a bowl, combine the blue cheese, sour cream, herbs, lemon juice, garlic and some salt and pepper.
Whisk in as little or as much of the buttermilk to the dressing for the consistency you like.
Serve the sloppy buffalo meat on rolls topped with the pickles, onions and a dollop of dressing.
Serve the additional dressing for dipping the carrot and celery sticks alongside.
