Turkey Picadillo
Serves 8
Time 35 min
Picadillo is traditionally made with beef or pork, but it's just as tasty with turkey. Served "Cuban style" over rice and beans or topped with taco fixings like lettuce, tomatoes and onions, it's an excellent use for leftover turkey that the whole family will love. For a spicier dish, add 1 teaspoon chipotle adobo sauce along with the tomatoes.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 white onion, chopped
- 3 cloves garlic, finely chopped
- 5 cups chopped boneless, skinless roasted turkey
- 1 cup pitted green olives, drained and sliced
- 1/3 cup brined capers, drained
- 1 cup slivered almonds
- 2 (28.0-ounce) cans diced tomatoes, undrained
- 1 tablespoon sugar
- 2 bay leaves
- 1/2 teaspoon fine sea salt
- 1/2 cup seedless raisins
- 8 flour or corn tortillas, warmed (optional)
- 1/4 teaspoon ground black pepper
Method
Heat oil in a large pot over medium heat.
Add onion and cook, stirring occasionally, until softened, 8 to 10 minutes.
Add garlic and cook 1 minute more.
Add turkey, olives, capers and almonds and cook for 5 minutes more.
Add tomatoes, sugar and bay leaves and simmer, uncovered, until thickened, about 15 minutes.
Season with salt and pepper, stir in raisins and cook 5 minutes more.
Remove and discard bay leaves.
Spoon into bowls and serve with warm tortillas on the side.
Nutritional Info:
Per serving: 440 calories (150 from fat), 16g total fat, 2.5g saturated fat, 60mg cholesterol, 1080mg sodium, 38g carbohydrates (5g dietary fiber, 14g sugar), 34g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 white onion, chopped
- 3 cloves garlic, finely chopped
- 5 cups chopped boneless, skinless roasted turkey
- 1 cup pitted green olives, drained and sliced
- 1/3 cup brined capers, drained
- 1 cup slivered almonds
- 2 (28.0-ounce) cans diced tomatoes, undrained
- 1 tablespoon sugar
- 2 bay leaves
- 1/2 teaspoon fine sea salt
- 1/2 cup seedless raisins
- 8 flour or corn tortillas, warmed (optional)
- 1/4 teaspoon ground black pepper