Turkey Picadillo Recipes

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Turkey Picadillo image

I serve this over shortcut pasta or egg noodles and garnish it with sour cream and a sprinkling of chopped scallions. Any leftovers reheat wonderfully. -Anita Pinney, Santa Rosa, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

5-1/3 cups uncooked whole wheat egg noodles
1 pound lean ground turkey
1 medium green pepper, chopped
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons chili powder
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1/2 cup golden raisins
Optional: Reduced-fat sour cream and chopped green onions


  • Cook noodles according to package directions., Meanwhile, in a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until turkey is no longer pink; drain. Add the garlic, chili powder and pepper; cook 1 minute longer. Stir in tomatoes and raisins; heat through. Drain noodles; serve with turkey mixture. If desired, top with sour cream and green onions.

Nutrition Facts : Calories 463 calories, Fat 11g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 535mg sodium, Carbohydrate 69g carbohydrate (19g sugars, Fiber 9g fiber), Protein 30g protein.


Turkey Picadillo II image

A traditional Cuban dish made dieter and taste bud friendly. Serve with brown rice or make them into Cuban Sloppy Joes by putting the mixture inside whole wheat hamburger buns.

Provided by jeidipippins

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 40m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
1 pound ground turkey
1 ½ teaspoons olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 bay leaves
½ cup white wine
1 (8 ounce) can tomato sauce
⅓ cup chopped green olives
⅓ cup raisins
½ cup canned black beans
1 tablespoon olive brine
1 tablespoon capers
2 teaspoons cayenne pepper, or to taste
2 teaspoons ground cumin


  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
  • Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 17.9 g, Cholesterol 55.8 mg, Fat 10.8 g, Fiber 3.4 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 589.8 mg, Sugar 8.8 g


Turkey Picadillo image

Serve this dish -- a lighter variation of the classic Cuban picadillo, made with beef -- over white rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 19

4 tablespoons olive oil
2 medium onions, finely diced
6 cloves garlic, minced
2 red bell peppers, finely diced
2 green bell peppers, finely diced
4 pounds ground turkey
2 1/2 teaspoons ground cumin
1 tablespoon ground oregano
2 teaspoons dried tarragon
1 teaspoon ground coriander
5 dried bay leaves
Salt and freshly ground black pepper
2 cups dry white wine
2 cups tomato puree
1/2 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3/4 cup raisins
1 cup pimiento-stuffed green olives, thinly sliced
Easy Cuban Black Beans
12 sunny-side-up fried eggs (optional)


  • Heat olive oil in a wide, shallow stockpot over medium heat. Add onions and garlic; cook, without browning, 4 minutes. Add red and green bell peppers; cook until onions are soft and translucent, about 10 minutes.
  • Raise heat to high; add turkey, cumin, oregano, tarragon, coriander, and bay leaves. Season with salt and pepper. Break meat up into small pieces; cook until opaque, about 7 minutes. Add wine; cook until most of the liquid has been absorbed, about 15 minutes.
  • Reduce heat to medium low. Add tomato puree and chicken stock; stir to combine. Simmer until most of liquid has been absorbed, about 20 minutes. Stir in raisins and olives; cook 2 minutes. Serve with Cuban black beans; top with fried eggs, if desired.


Turkey Tacos Picadillo image

Picadillo, a Latin American classic, is typically made with beef, but juicy turkey stands in well here. Scented with cumin and chili powder, the filling for these crunchy tacos is sweet and savory.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1/2 to 1 jalapeno pepper, stemmed, seeded and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3/4 cup chopped canned tomatoes
3/4 pound ground turkey
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
Oil, for frying
12 (5-inch) corn tortillas, preferably white, or prepared taco shells
1/4 head romaine or iceberg, thinly sliced
3 ripe medium tomatoes, cored and diced
1 to 2 Hass avocados, diced
1 1/2 cups shredded Cheddar or Monterey Jack cheese
Sour cream, for garnish


  • Put the oil, onions, garlic, jalapeno, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes. Increase the heat to medium-high, add the tomatoes and boil to thicken, about 2 minutes. Stir in the turkey and chicken broth, adjust the heat so the mixture simmers and cook until the turkey is cooked through and the mixture thickens but is not dry, about 12 minutes. Stir in cilantro and season with salt and pepper, to taste. Transfer to a serving bowl and cover.
  • To make the taco shells: Pour enough frying oil into a small skillet so it's about 3/4 of an inch deep; heat over medium to medium-high. Holding 1 edge of a tortilla with tongs, lay the other half in the oil, keeping it flat with a spatula. Cook until crisp, about 30 seconds to 1 minute. Flip the tortilla over and repeat with the other half, holding the first side of the tortilla at an angle to make an open shell, cook for about 1 minute more. Transfer to a paper towel-lined plate to drain.
  • Put the fixings and meat in individual bowls and the taco shells on a platter. Serve, encouraging your diners to build their own tacos, with meat in the shell and the fixings on top.


Turkey Picadillo image

Long before sloppy joes became an American classic, picadillo was a fixture in Cuba. It is economical, easy and quick -- a winning combination. In this version, inspired by *Eating Well* turkey is used as a lighter alternative to ground beef. Serve this over white rice with Recipe #134349 and a salad.

Provided by justcallmetoni

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 eggs (optional)
14 ounces lean ground turkey or 14 ounces lean ground beef
1 medium onion, chopped
1 small carrot, diced small 1/4 inch or smaller
3/4 cup chopped scallion, divided
3 garlic cloves, minced
4 teaspoons chili powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/2 cup golden raisin
1/2 cup chopped pimento-stuffed green olives
3 tablespoons tomato paste
1 1/2 cups water
1/2 teaspoon fresh ground pepper


  • If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain, peel and slice and set aside.
  • Cook meat and onions in a large nonstick skillet over medium-high heat, crumbling the turkey with a wooden spoon, until no longer pink, about 5 minutes. If you like, you can blot off any excess oil, more desireable if you are using ground beef.
  • Add 1/2 cup scallions, diced carrots and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne. Continue to cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper.
  • Garnish with the remaining scallions and the hard-cooked eggs, if desired.

Nutrition Facts : Calories 253.5, Fat 9.2, SaturatedFat 2.4, Cholesterol 78.8, Sodium 233.6, Carbohydrate 25.3, Fiber 4, Sugar 14.6, Protein 20


Turkey Picadillo image

This picadillo has just about everything in it that I like, being a little different from the others here on Zaar. It's from The Whole Foods Market Cookbook and can be eaten alone or stuffed inside a chile relleno or warm whole wheat tortilla.

Provided by carmenskitchen

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

1/8 cup canola oil
1 lb ground turkey
1 medium onion, chopped
1 medium green pepper, seeded and chopped
2 stalks celery, chopped
1/2 medium red pepper, chopped
1 medium jalapeno pepper, seeded and minced
2 tablespoons fresh oregano
1 teaspoon cumin
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons paprika
3 garlic cloves, minced
3 tablespoons tomato paste
1/3 cup cider vinegar
1 teaspoon salt
1/2 cup manzanilla olives, sliced
1/4 cup raisins
1/4 cup capers, drained
1/2 cup frozen peas, thawed


  • Heat canola oil over medium heat in large skillet.
  • Add ground turkey, breaking up into small pieces as it browns.
  • Drain fat and then add onion through salt.
  • Cook stirring often about 3-5 minutes.
  • Add olives, raisins and capers and simmer 30 minutes stirring occasionally.
  • Just before serving, stir in peas.
  • Cook for one more minute until peas are heated through.

Nutrition Facts : Calories 320.8, Fat 16.9, SaturatedFat 3.2, Cholesterol 89.7, Sodium 1079.9, Carbohydrate 20.2, Fiber 4.1, Sugar 11.1, Protein 23

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