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1
Heat oil in 6 quart pot 1 minute.
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2
Chop onion, garlic, anchovies and sun-dried tomatoes in food processor. Add to pot with sliced pepper and cook on low for 12 minutes.
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3
Add turkey and cook for 5 minutes. Drain grease from pot.
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4
Add pepper, chili powder, red pepper, cumin, and cayenne to taste. Add tomatoes, ketchup, mustard, brown sugar, vinegar, and then Worcestershire and Tabasco to taste.
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5
Bring to a boil and then reduce to a simmer for at least 30 minutes while preparing biscuits.
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6
Biscuits:
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7
Preheat oven to 450 degrees.
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8
Pulse cornmeal, flour, baking powder, baking soda, Parmesan, and salt in food processor with pastry blade.
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9
Add butter cubes and continue to pulse.
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10
Spoon yogurt into a 2 cup measuring cup and then pour in skim milk until you have 1 1/2 cups. Pour slowly into processor with motor running.
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11
Remove dough to a bowl. Knead in cheddar and scallions.
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12
Divide dough into 8 equal biscuits. Cook on parchment paper on a baking sheet for 15 minutes. Serve sloppy joes on top of sliced biscuits.
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13
Chili conversion:
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14
The next day, reheat sloppy joe mixture in a pot until boiling with beans, corn, and additional chili powder, cumin, and cayenne to taste.
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15
Pour into a casserole dish and crumble remaining biscuits on top.
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16
Broil for one minute until biscuit crust browns.
