Turkey Picadillo
Turkey Picadillo is an amazing Latin dish! Normally this dish would be made with ground beef but this 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.
Alcaparrado is a Spanish style of preserving olives – It’s a jar of green olives and capers mixed together. Sometimes the olives may be stuffed with pimento as well. The olives aren’t necessarily always pitted, though of course they will be if they have been stuffed. Usually the olives used are Manzanilla olives.
~ Lower Calorie Turkey Picadillo ~
Ingredients
- 1.25 lb 93% lean ground turkey
- 4 oz (1/2 can) tomato sauce
- salt
- fresh ground pepper
- 1 tsp ground cumin
- 2 bay leaves
- 2 tbsp alcaparrado (you could use capers or green olives)
Sofrito
- 1/2 large onion, finely chopped
- 2 cloves minced garlic
- 1 tomato, chopped
- 1/2 bell pepper, finely chopped
- 2 tbsp cilantro
Method
- 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.
- While turkey is cooking, make the sofrito by chopping onion, garlic, pepper, tomato and cilantro.
- 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 flavour) 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.
Serves 4 – Serving Size: 1/4 – Nutrition Per Serving
Calories: 178, Fat: 8g, Protein: 20g, Carbohydrate: 8g, Fibre: 2g
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