Heat olive oil in a large skillet over moderate heat. Sauté onion, celery, red and green pepper, diced carrots, and garlic until soften – approximately 8 minutes. Add the ground turkey, stir and cook until no longer pink. Stir in the diced tomatoes, spaghetti sauce, and mushrooms. Add the ketchup, vinegar, Worcestershire sauce, molasses, and the Tabasco. Season to taste with salt and pepper. Sprinkle the basil and sage on top, and then stir to combine all ingredients.
Simmer uncovered for 25-30 minutes until the sauce is thickened.
½ cup butter
1 cup flour
1 tsp. salt
1 cup asiago or Parmesan cheese
1 tbsp. dried parsley flakes
Preheat oven to 375°F
Melt the butter in 1 cup of boiling water in a heavy saucepan over high heat. Add the flour and salt, stirring vigorously. Cook and stir until the mixture forms a ball that does not separate. Remove from heat and let cool slightly.
Add the eggs one at a time and beat until smooth after each addition. Stir in the cheese and dried parsley flakes then drop onto a greased baking pan using one level tablespoon for each puff.
Bake for 25 to 30 minutes until golden and puffed.
Remove the puffs from the oven and let cool completely then cut in half with a serrated knife.
Place one tablespoon of the heated seriously sloppy turkey mixture into the bottom of each puff, top with the upper piece of the puff. Serve immediately.