Description
Turkey Picadillo is a lighter alternative to traditional Cuban beef picadillo. It’s great with rice and plantains, or as a filling for empanadas, tacos, stuffed peppers and more.
Yield: 4servings | Serving Size: 1/2 cup
Ingredients
1.33lb93% lean ground turkey
4oztomato sauce, (1/2 can)
1tspkosher salt
1tspground cumin
2smallbay leaves
2tbspgreen Spanish pitted olives, plus 2 tbsp brine
Sofrito:
1medium tomato
1/2medium onion, finely chopped
2clovesminced garlic
2tbspred bell pepper, finely chopped
2tbspcilantro, optional
Instructions
- Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
- Meanwhile, while turkey is cooking, make the sofrito by chopping onion, garlic, pepper, tomato and cilantro. (I quickly do it in my mini chopper)
- Add sofrito to the meat and continue cooking on a low heat.
Add olives and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaves, and more salt if needed.
Add tomato sauce and 1/4 cup of water and mix well.
- Reduce heat to low and simmer covered about 15 to 20 minutes to let the flavors meld.
Last Step:
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Nutrition
Serving: 1/2 cup, Calories: 238kcal, Carbohydrates: 7.5g, Protein: 29g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 100mg, Sodium: 354mg, Fiber: 1.5g, Sugar: 2.5g
