6ouncesswiss cheese, shredded or cubed (about 1 cup)
Buns or rolls for serving
In a large 12-inch nonstick skillet set over medium heat, cook the ground turkey, onion, thyme, garlic, salt and pepper for 6-7 minutes, breaking the meat into small pieces as it cooks, until it is cooked through.
Drain any excess grease.
Blend the milk and flour together until smooth (I use a blender, but you could use a whisk as long as you stir like your life depends on it to eliminate any lumps).
Return the skillet to medium heat. Add the milk mixture to the ground turkey.
Bring the mixture to a simmer. Reduce the heat to medium-low, and simmer for 5-6 minutes until thickened.
Stir in the cheese until melted. Add the Worcestershire sauce and Dijon and stir to combine.
Add additional salt and pepper to taste. Serve the meat mixture on buns (lightly warm the buns, if desired).
The sloppy joe mixture will thicken as it stands and cools, so if you won't be serving it right away (or for reheating the leftovers), consider adding a bit more milk or broth.
Buns: I almost always use my French bread roll recipe or these Fluffy Whole Wheat French Bread rolls when making recipes like these turkey and swiss sloppy joes (or our other favorite sloppy joes). Obviously depending on how much of that delectable meat mixture you load on the bun will determine how many sandwiches this recipe actually serves. I get about 8-ish sandwiches from the smaller French bread rolls linked above, but if you are using storebought hamburger-type buns, you will probably get less since those rolls are a little bigger.Meat: I haven't tried it, but I am nearly certain ground beef would make a very acceptable substitute for the ground turkey.