Turkey Picadillo
This turkey picadillo is just as good as a traditional beef picadillo. Don’t worry all the flavor is still there. A combination of vegetables and spices make sure of that.
Servings 4
Calories 316kcal
Ingredients
- 2 tablespoons Olive Oil
- 1 Medium Onion finely diced – we used a yellow onion
- 2 Medium Carrots small dice
- 1 Celery rib small dice
- 3-4 Garlic Cloves minced
- 1 pound Ground Turkey use lean but not turkey breast – we used 93/7
- 1 tablespoon Tomato Paste
- 1 teaspoon Salt – we used Kosher salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Cumin
- ¼ teaspoon Black Pepper
- ¼ cup White Wine or use chicken broth
- 1 8 ounce can Tomato Sauce
- ¼ cup Water
- ½ cup Pitted Spanish Olives sliced in half or whole
Instructions
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions, carrots and celery. Cook the vegetables for 5 minutes, stirring frequently.
- Add the garlic. Cook 1-2 minutes, stirring almost constantly.
- Raise the heat to high and add the ground turkey, tomato paste, salt, oregano, cumin, black pepper and immediately start to stir and break up the meat using a wooden spoon or a spatula.
- Cook for 3-4 minutes to brown the turkey while stirring and continuing to break it up.
- When the turkey is browned, carefully 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 to the skillet. Stir well to combine.
- Cover the skillet and cook for 20 minutes to allow the flavors to develop and come together. Stir occasionally and keep it at a simmer. If the liquid is boiling too vigorously, lower the heat as needed.
- Taste the picadillo and add salt if needed. As a reference, we did not add extra salt to ours.
Nutrition
Calories: 316kcal | Carbohydrates: 12g | Protein: 23g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 1283mg | Potassium: 653mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5596IU | Vitamin C: 10mg | Calcium: 68mg | Iron: 2mg