Ground turkey picadillo is a lighter take on the classic Cuban dish traditionally made with ground beef. This version keeps all the flavor you'd expect with sauteed aromatics, a little white wine, tomato sauce and Spanish olives. It's a flavorful dinner that's ready in about 45 minutes and perfect for weeknights.
What's great about this recipe
- Quick and easy - It comes together quickly with easy-to-find, budget-friendly ingredients and straightforward steps.
- One-pan meal - Everything is cooked in a single skillet for easy cleanup.
- Great for meal prep - It keeps well in the refrigerator or freezer and reheats well, making it a good option for meals throughout the week.
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Budget Check
- The full recipe is about $12.00-$15.00
- Per serving (4 servings): about $3.00-$3.75
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Ground turkey - Use lean ground turkey (93/7 or 85/15), but avoid turkey breast.
- Oil - Olive oil is used to sauté the vegetables and brown the turkey.
- Aromatics - Onion, carrots, celery, and garlic add flavor and a subtle sweetness to the dish.
- Tomato paste and sauce - These add richness and help build color and flavor.
- Spanish olives - Pitted green olives add a briny bite that balances the savory flavors.
- Spices - Salt, oregano, cumin, and black pepper season the picadillo.
- White wine - Used to deglaze the skillet and add flavor. Substitute chicken broth if needed.
- Chicken broth - Adds a little extra liquid while the picadillo simmers. Use reduced-sodium if you're sensitive to salt.
📖 See the recipe card for quantities and preparation.
MY take
Mirepoix instead of bell pepper
I make picadillo using mirepoix (onion, carrots, and celery) instead of bell pepper. The carrots add a little sweetness, and the combination creates a flavorful base, much like a sofrito. For a more traditional version, keep the onion and replace the carrots and celery with ¼ to ½ of a seeded, finely diced green or red bell pepper. Add it when you saute the onion.
How to make ground turkey picadillo
- Heat olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 3-4 minutes, stirring often.
- Add garlic and cook for 1 minute, stirring frequently.
- Raise heat to medium-high. Add the turkey, tomato paste, salt, oregano, cumin, and black pepper. Cook for 4-5 minutes until browned, stirring and breaking up large pieces.
- Add the white wine and cook for 1-2 minutes until most of the liquid evaporates.
- Lower the heat to medium-low. Add the tomato sauce, broth, and olives. Stir well. Cover and simmer for 15 minutes, stirring occasionally. Adjust heat as needed to keep it at a simmer.
- Taste and add more salt if needed. Serve with your favorite side dish.
Serving suggestions
Serve the picadillo with white rice for a traditional-style meal. Fried sweet plantains or tostones are also great sides.
It's also delicious served over mashed potatoes, or keep it simple with crusty bread. For something lighter, serve it with a green salad.
Recipe tips and notes
- Let it simmer for the full 15 minutes. This gives the flavors time to come together and helps the sauce thicken slightly.
- Go easy on the salt at first. Between the olives, broth, and wine, you may not need much extra. Taste at the end and adjust if needed.
- Vino seco works well in place of the white wine. It is commonly used in Cuban cooking, but it can be quite salty, so keep that in mind when seasoning the dish.
- Don't want to use wine? Substitute an equal amount of chicken broth.
Storing and reheating
Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Transfer leftovers to a freezer-safe airtight container, leaving room at the top for expansion. Label and date the container and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a skillet over medium-low heat, stirring occasionally, or in the microwave until hot throughout. Add a little broth or water if needed.
Food safety: Do not leave cooked food out for more than 2 hours, or 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
If you liked this recipe, try our Cuban picadillo for a more traditional version of the dish. Arroz con pollo and fricase de pollo are also great options when you're in the mood for more Cuban food.
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📖 Recipe
Ground Turkey Picadillo Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion finely diced (yellow or white)
- 2 medium carrots small dice
- 1 celery rib small dice
- 3-4 garlic cloves minced
- 1 pound ground turkey use 93/7 or 85/15, not turkey breast
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- ¼ cup white wine or substitute chicken broth
- 1 (8-ounce) can tomato sauce
- ¼ cup chicken broth
- ½ cup pitted Spanish olives
Instructions
- Heat olive oil in a large, deep skillet over medium heat. Add the onion, carrots, and celery. Cook for 3-4 minutes, stirring often.
- Add the garlic and cook for 1 minute, stirring frequently.
- Raise the heat to medium-high. Add the ground turkey, tomato paste, salt, oregano, cumin, and black pepper. Immediately stir and break up the meat with a wooden spoon or spatula.
- Cook for 3-4 minutes, continuing to break up the meat, until lightly browned.
- Carefully add the white wine and cook for 1-2 minutes, letting most of the liquid evaporate.
- Lower the heat to medium-low. Stir in the tomato sauce, chicken broth, and olives.
- Cover and simmer for 15 minutes, stirring occasionally. Adjust the heat to keep it at a gentle simmer.
- Taste and add more salt if needed. As a reference we did not add extra to ours. Serve hot with white rice or your favorite side dish.
Notes
- Use lean ground turkey (93/7 or 85/15) for best results. Avoid turkey breast; it's too dry.
- Let it simmer for the full 15 minutes. This gives the flavors time to come together and helps the sauce thicken slightly.
- Go easy on the salt at first. The olives, broth, and wine all add saltiness, so taste at the end and adjust if needed.
- Vino seco can be substituted for the white wine. It can be quite salty, so keep that in mind when seasoning.
- If you prefer not to use wine, substitute an equal amount of chicken broth.
- This recipe is great for meal prep. It keeps well in the refrigerator or freezer and reheats well.
💌 Save this recipe
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
GgNa
Love it like the one made with beef, Delicious! Thank you