It might seem a bit early to be thinking about turkey leftovers, but they'll be here before you know it!
A favorite in many Spanish-speaking countries, picadillo is typically made with ground beef and/or ground pork. For an interesting change from the standard “turkey reruns”, try this version.
Yield: 4 to 6 Servings
2 teaspoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
14½ ounces diced tomatoes (one can)
4 ounces diced green chilies (one small can)
¼ cup green olives, chopped
½ cup raisins
½ teaspoon ground cloves
¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
1 Tablespoon brown sugar
½ teaspoon salt
½ teaspoon pepper
2 Tablespoons red wine vinegar
3 cups pre-cooked turkey, coarsely chopped or shredded
In a heavy skillet over medium heat, sauté onion and garlic in olive oil for about 3 minutes. Add remaining ingredients excluding red wine vinegar and turkey. Mix thoroughly and heat for 2 minutes.
Add red wine vinegar and turkey. Cook, stirring occasionally, until turkey is warm – about 10 minutes.
In Cuba, picadillo is served with rice and black beans. Serve this recipe “Cuban style” or, our personal favorite, roll up the turkey picadillo in a warmed whole wheat flour tortilla.
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