Serves 6
| 3 | teaspoons canola oil |
| 2 | medium onions, thinly sliced |
| 3 | red bell peppers, cored, quartered, and seeded |
| 2 | soft, eggy dinner rolls, torn up (enough to make 2 cups) |
| ½ | cup milk |
| 4 | pounds ground turkey (mixed white and dark meat) |
| ½ | cup chopped fresh parsley |
| 2 | eggs, lightly beaten |
| 2 | cloves garlic, finely chopped |
| 1 | tablespoon dry mustard powder |
| 1 | tablespoon Worcestershire sauce |
| Salt and pepper, to taste | |
| 1½ | cups barbecue sauce |
| Canola oil (for the pan) | |
| Extra barbecue sauce (for serving) |
Comments