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Photo of Turkey picadillo by WW

Turkey picadillo

5
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

Onion

1 medium, finely chopped

Red bell pepper

1 medium, finely chopped

Green bell pepper

1 medium, finely chopped

Cubanelle pepper

1 medium, finely chopped

Garlic

4 clove(s), minced

Uncooked 93% lean ground turkey

1 pound(s)

Canned diced tomatoes

14½ oz

Bay leaf

1 leaf/leaves

Dried oregano

2 tsp

Ground cumin

1 tsp

Table salt

1 tsp

Ground cinnamon

¼ tsp

Ground cloves

⅛ tsp

Pimiento stuffed olives

8 olive(s), manzanilla variety, sliced

Raisins

¼ cup(s), black variety

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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