Traditionally, picadillo is made with ground beef, but this turkey picadillo recipe is just as delicious. Don’t roll your eyes, and don’t worry, all the flavor is still there.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 1 tsp. Salt or to taste
- ¼ tsp. Cumin
- ¼ tsp. Dried Oregano
- ¼ tsp. Black Pepper or to taste
- 2 tbsp. Olive Oil
- 1 Medium Onion finely diced
- 1 Carrot finely diced
- 1 Celery Stalk finely diced
- 2-3 Garlic Cloves minced
- 1 lb. Ground Turkey use lean but not turkey breast
- ¼ cup White Wine or use chicken broth
- 8 oz. Can Tomato Sauce
- 2 tbsp. Water
- ½ cup Pitted Spanish Olives
In a small bowl combine the salt, cumin, dried oregano and black pepper. Stir with a fork to combine the seasoning well.
Heat the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery to the skillet. Cook the vegetables for 5-7 minutes until the onions are translucent, stirring frequently.
Add the garlic and the seasoning mix, stir well to combine. Cook 1-2 minutes, stirring frequently.
Raise the heat to high, add the ground turkey, stir, breaking up the meat using a wooden spoon or a spatula. Cook 3-5 minutes to brown the turkey.
Add the white wine to the skillet; cook about 1-2 minutes until most of the liquid evaporates.
Lower the heat to medium-low and add the tomato sauce, water and olives, stir to combine.
Cover the turkey picadillo and cook for approximately 25-30 minutes to allow the flavors to develop and combine, stirring occasionally. Keep the turkey picadillo at a simmer, if the liquid in the skillet is boiling vigorously, lower the heat.
After 10-15 minutes, set the heat on low so the picadillo does not dry out.
Calories: 266kcal | Carbohydrates: 9g | Protein: 28g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 1116mg | Potassium: 647mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2935IU | Vitamin C: 7.7mg | Calcium: 45mg | Iron: 2mg