Turkey picadillo
6
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
This Latin American specialty gets its delicious flavor from sofrito, a mixture of sautéed onions, peppers, and garlic. Picadillo traditionally features beef but our version got a makeover with lean ground turkey. Enjoy it as a main dish with rice and beans, or spooned over a baked potato. Picadillo is also great used as a taco filling, a tostada topping, or in enchiladas. Double the recipe and freeze a batch for easy weeknight meals another time.
Ingredients
Olive oil
1 Tbsp
Uncooked onion(s)
1 medium
Bell pepper(s)
1 item(s), medium
Bell pepper(s)
1 item(s), medium
Raw cubanelle pepper
1 medium
Garlic
4 medium clove(s)
Uncooked 93% lean ground turkey
1 pound(s)
Canned diced tomatoes
14.5 oz
Bay leaf
1 leaf/leaves
Dried oregano
2 tsp
Ground cumin
1 tsp
Table salt
1 tsp
Ground cinnamon
0.25 tsp
Ground cloves
0.125 tsp
Pimiento stuffed olives
8 olive(s)
Raisins
0.25 cup(s)
Distilled white vinegar
2 Tbsp
Instructions
1
Heat oil in a large nonstick sauté pan over medium heat. When oil starts to shimmer, add onion and peppers; cook, stirring occasionally, until vegetables are softened, 4-5 minutes. Add garlic; cook until fragrant, about 30 seconds.
2
Add turkey; cook, breaking up meat with the back of a spoon, until no longer pink, 5-6 minutes. Stir in tomatoes, bay leaf, oregano, cumin, salt, cinnamon and cloves; cover, reduce heat to low and simmer 15 minutes.
3
Add olives and raisins; cook, covered, until mixture thickens slightly and raisins are plump, 5-10 minutes. Remove and discard bay leaf; stir in vinegar and serve.
4
Serving size: 1 cup
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