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.
- 1.25 lb 93% lean ground turkey
- 4 oz 1/2 can tomato sauce
- kosher salt
- fresh ground pepper
- 1 tsp ground cumin
- 2 bay leaves
- 2 tbsp alcaparrado, capers or green olives would work too
- 1/2 large onion, finely chopped
- 2 cloves minced garlic
- 1 to mato, chopped
- 1/2 bell pepper, finely chopped
- 2 tbsp cilantro
- 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 alcaparrado (or olives and capers) 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 minutes