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 and stuffed peppers.
Growing up we loved nights my mom was making picadillo! My friends always wanted to eat over on those nights too, they loved this dish! Mom always made it with beef, which is delicious and I often do too. But some nights if I want to have a lighter option with less fat I turn to ground turkey (not turkey breast, you want a little fat), it’s honestly just as good!
This is a great dish to meal prep. You can refrigerate the leftovers for up to 4 days or freeze the rest.
What to serve turkey picadillo with?
- I love it over white or brown rice, with a quick cabbage slaw on the side. Sometimes I add some avocado to my plate, depending on how I balance out my macros.
- Sweet plantains or air fryer tostones are also great on the side.
- My daughter loves to make tostadas with melted cheese with the leftovers. Some nights we even serve them in taco shells.
- Mix it with rice and stuff it into peppers for delicious stuffed peppers!
- I have even mixed the leftovers into my egg scramble and topped it with hot sauce.
More Turkey Recipes You Might Enjoy:
- Cheesy Turkey Meatball Skillet
- Ground Turkey with Potatoes and Peas
- Instant Pot Spaghetti and Turkey Meatballs
- Sheet Pan Turkey Meatloaf and Broccoli
- Turkey Taco Stuffed Avocados
- 1.25 lb 93% lean ground turkey
- 4 oz tomato sauce, (1/2 can)
- 1 tsp kosher salt
- 1 tsp ground cumin
- 2 small bay leaves
- 2 tbsp green olives, or capers with 2 tbsp brine
- 1 medium tomato
- 1/2 medium onion, finely chopped
- 2 cloves minced garlic
- 2 tbsp red bell pepper, finely chopped
- 2 tbsp cilantro, optional
- 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