Ground Turkey Picadillo is a lightened up version of the traditional Latin American dish made with ground beef. Serve it over rice or use it as a taco filling and enjoy!
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One of my favorite recipes that I just added to my regular rotation. Thanks for sharing!
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Table of Contents
Ingredient notes
- Ground Turkey – Or, swap in some ground chicken or ground beef.
- Black Beans – Or, swap in another favorite canned bean like kidney beans, white beans or pinto beans.
- Onion & Garlic
- Red Pepper – Or, you can use green or yellow pepper.
- White Wine – Look for a dry white wine. Here’s my favorite white wines for cooking with. Or, swap in some dry vermouth. Or, if you prefer to cook without wine, you can leave it out entirely.
- Tomato Sauce
- Green Olives & Capers
- Raisins – Those raisins…. They plump up so magically when they’re simmered in this mixture and absorb all of the wonderful flavors of the dish. They were one of my favorite parts of this turkey picadillo. You can also swap in some dried currants.
- Spices – Cumin, cayenne, bay leaves
- Olive Oil
How to make it
Step 1
Brown the turkey
- Heat olive oil in a large skillet over medium-high heat. Season the turkey with salt and pepper and cook until browned, breaking it up with a wooden spoon. Drain the turkey and set aside in a bowl.
Step 2
Saute the aromatics
- Add onions, bell pepper, garlic and bay leaves.
- Cook until onion is softened and translucent.
Step 3
Finish + serve
- Return cooked turkey to the skillet, and add the wine, tomato sauce, olives and brine, raisins, black beans, capers, cumin, and cayenne.
- Simmer for 15 minutes.
- Serve.
Variations
- Additional Veggies: Incorporate diced carrots, zucchini, or peas to increase the nutritional value and add texture.
- Potatoes: Add diced potatoes for a heartier dish, a common variation in Cuban picadillo.
- Spices: Experiment with spices like cinnamon, allspice, or smoked paprika to add depth.
How to make ahead and store
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze it for up to three months.
How to serve turkey picadillo
You can enjoy this dish a number of ways.
- In a bowl: Enjoy it in a bowl straight up, or add it to a bowl of rice. Try my instant pot rice for an easy version.
- With tortillas: Serve it taco or burrito style inside corn or flour tortillas.
- With chips: Try it with these baked or air fried tortilla chips.
What to serve with it
- Tortillas
- Tostadas
- More → 20+ Sides for Picadillo
Erin’s wine pairings
- White wines from Burgundy have a medium-body with lightly spicy notes that will pair well with this dish.
- Rosé is a great partner for this dish – The bright flavors and light acidity match well with the rich flavors in this dish.
- Pinot Noirs from Oregon have a light, bright earthy elegance that will make a great match for this meal.
- Sparkling wines go well with this picadillo. The bubbles cut through the richness and brighten up the flavors on your tongue. I chose a rosé sparkler to match my meal.
More ground turkey recipes
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Full Recipe
Turkey Picadillo
Cuban Ground Turkey Picadillo is a lightened up version of the traditional dish made with ground beef. This sweet and savory mixture combines briny olives and capers, with sweet golden raisins, black beans and plenty of delicious spices. Serve it over rice or as a taco filling and enjoy!
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Serves 6 servings
Ingredients
- 2 Tablespoons olive oil (divided )
- 1 1/4 pounds ground turkey
- 1 yellow onion (minced)
- 1 red bell pepper (chopped)
- 4 cloves garlic (minced)
- 2 bay leaves
- ½ cup white wine ( or dry vermouth)
- 1 8-ounce can tomato sauce
- 1/3 cup chopped pimento stuffed green olives (plus 1 tablespoon brine)
- 1/3 cup golden raisins
- ½ cup canned black beans
- 1 Tablespoon capers
- 2 teaspoons cumin
- 1/2 teaspoon cayenne (or to taste)
- Salt and pepper (to taste)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the turkey with salt and pepper and cook until browned, breaking it up with a wooden spoon. Drain the turkey and set aside in a bowl.
- Return the same skillet to the burner, add the remaining olive oil and reduce the heat to medium. Add the onions, bell pepper, garlic and bay leaves. Cook, stirring occasionally, until the onion is softened and translucent.
- Return the cooked turkey to the skillet, and add the wine, tomato sauce, olives and brine, raisins, black beans, capers, cumin, and cayenne. Simmer for 15 minutes.
- Remove bay leaves and season with salt and pepper, to taste.
- Serve warm with rice, or as a taco stuffing.
Notes
How to make ahead & store
- Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze it for up to three months.
Nutrition
Calories: 211kcal | Carbohydrates: 13g | Protein: 24g | Fat: 5g | Cholesterol: 51mg | Sodium: 262mg | Potassium: 485mg | Fiber: 2g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 28mg | Calcium: 32mg | Iron: 1.8mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!
This recipe was originally published in 2015. It was updated in 2021 to add new photographs, and again in 2024 to add additional information. The turkey piccadillo recipe remains the same. Enjoy!
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