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Turkey Picadillo Recipe

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4.3 from 55 reviews

This Turkey Picadillo recipe is a vibrant and flavorful twist on a traditional Latin dish, made with lean ground turkey simmered in a rich tomato-based sauce with aromatic spices, olives, capers, and a hint of white wine. It's a hearty, comforting meal perfect for family dinners or meal prepping.

Ingredients

Main Ingredients

  • 2 Tablespoons extra virgin olive oil
  • 1 medium red onion, finely chopped (about 1 cup)
  • 1 small green pepper, cored, seeded, and finely chopped (about 3/4 cup)
  • 3 cloves garlic, minced
  • 2 Tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon sweet paprika (not smoked!)
  • 2 bay leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/4 pounds ground turkey
  • 1 cup tomato sauce
  • ½ cup dry white wine (optional)
  • 1/4 cup water (or 1/2 cup if you omit the wine)
  • ½ cup pimento-stuffed Spanish olives plus 2 tablespoons brine
  • 2 Tablespoons capers (optional)
  • 4 cilantro sprigs plus more for garnish, optional

Instructions

  1. Heat the olive oil: In a large skillet over medium heat, warm the extra virgin olive oil until shimmering to create a flavorful base for sautéing your aromatics.
  2. Sauté vegetables: Add the finely chopped red onion and green pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  3. Add garlic and tomato paste: Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes to deepen their flavors.
  4. Incorporate spices and bay leaves: Add dried oregano, ground cumin, sweet paprika, bay leaves, kosher salt, and freshly ground black pepper to the skillet. Mix well to coat the vegetables and garlic with the spices.
  5. Cook the ground turkey: Add the ground turkey to the skillet, breaking it up with a spoon. Cook until the turkey is browned evenly and no longer pink, about 8-10 minutes.
  6. Add liquids and simmer: Pour in the tomato sauce, dry white wine (if using), and water. Stir to combine all ingredients thoroughly, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
  7. Incorporate olives and capers: Stir in the pimento-stuffed Spanish olives along with their brine and the optional capers. These will add a salty, briny depth to the dish.
  8. Simmer the picadillo: Reduce the heat to low and simmer uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and flavors meld beautifully.
  9. Finish with cilantro and adjust seasoning: Remove the bay leaves, then stir in the cilantro sprigs (reserve some for garnish). Taste the picadillo and adjust seasoning with additional salt or pepper if needed.
  10. Serve and garnish: Spoon the turkey picadillo into bowls or serve over rice or plantains, garnishing with extra fresh cilantro as desired for a pop of color and freshness.

Notes

  • Ground turkey works best when it’s lean but not ultra-lean to maintain moisture and flavor.
  • If you prefer a deeper red sauce, use fire-roasted tomato sauce instead of plain tomato sauce.
  • The white wine is optional but adds brightness and complexity to the dish; substitute with extra water or chicken broth if preferred.
  • Adjust the salt amount if your olives and capers are particularly salty.
  • This dish pairs well with steamed rice, warm tortillas, or fried plantains.

Find it online: https://recipethrive.com/turkey-picadillo-recipe/