Ground turkey picadillo is a lighter take on the classic Cuban dish made with ground beef. This version keeps all the flavor and comfort you'd expect, using lean ground turkey, aromatic vegetables, tomato sauce, and briny Spanish olives.
What's great about this recipe
- One-pan meal: Everything is cooked in a single skillet for easy cleanup.
- Quick and easy: It comes together in about 45 minutes with simple, budget-friendly ingredients.
- Versatile: Serve it with rice or mashed potatoes, or use it as a filling for turnovers.
Ingredients you'll need
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Ground turkey - Use lean ground turkey (93/7 or 85/15), but avoid turkey breast.
Aromatics - A base of onion, carrots, celery, and garlic adds depth and a subtle sweetness to the dish.
Tomato paste and sauce - These give the dish its signature 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 bring warmth and classic picadillo flavor.
White wine or broth - Used for deglazing and to enhance the flavor. Chicken broth is a good substitute.
📖 See the recipe card for quantities and preparation.
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 at a simmer.
- Taste and add more salt if needed. Serve hot with your favorite side dish.
Recipe tips and notes
- Use lean ground turkey, not turkey breast. A little fat, like 93/7 or 85/15, helps keep it tender and flavorful.
- Break up the turkey before cooking. Ground turkey can be stringy right out of the package, so separating it first makes it easier to cook evenly.
- Letting it simmer for 15 minutes gives the flavors time to come together and helps the sauce thicken slightly.
- Go easy on the salt at first. Between the olives and the broth or wine, you may not need much extra. Taste at the end and adjust if needed.
Substitutions and variations
Make it more traditional - Replace the carrot and celery with ¼ to ½ of a seeded, finely diced green or red bell pepper. Add it when you sauté the onion. You can also use vino seco instead of white wine, but go easy on the salt because it is quite salty.
Optional add-ins - Raisins and capers are often used in traditional versions. Add a small amount with the olives if you want to include them.
Swap the wine - Use chicken broth if you prefer not to cook with wine.
Use a different protein - Ground beef is the traditional choice, but ground chicken, venison, or bison also work well.
Meatless option - Use plant-based ground meat and vegetable broth instead of chicken broth. You may need to reduce the oil slightly and adjust the cooking time.
Gluten-free option - This dish is naturally gluten-free if you use gluten-free broth, tomato sauce, and wine.
Storing and reheating instructions
Refrigerate: Store leftovers in an airtight container for up to 3-4 days.
Freeze: Let the picadillo cool completely. Store in a freezer-safe container, leaving room at the top for expansion-an inch or two should do it. Label with the contents and date. Freeze for up to 2 months.
Reheat: Thaw in the refrigerator if frozen. Warm in a non-stick skillet over medium-low heat, stirring often until heated through. Or microwave in 30-second intervals, stirring in between until hot. Add a splash of broth or water to loosen, if needed.
Food safety: 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 want more Cuban-inspired dinners.
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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.
- Break up the meat before cooking to avoid stringy texture.
- Simmering helps the flavors develop, don't skip this step.
- Go easy on the salt at first. The olives, broth, and wine all add saltiness, so it's best to taste at the end and adjust if needed.
- This recipe is great for meal prep. It keeps well in the fridge or freezer and reheats beautifully.
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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