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Turkey Picadillo

Ingredients
  Vegetable oil 1 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Ground turkey 1 Pound
  Canned diced tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Golden raisins 1⁄3 Cup (5.33 tbs)
  Cayenne pepper sauce 4 Tablespoon (Frank'S Red Hot)
  Balsamic vinegar 1 Tablespoon
  Dried oregano leaves 1⁄2 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Blanched slivered almonds 1⁄3 Cup (5.33 tbs), chopped
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

1. Heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook and stir until tender. Add turkey; cook and stir until no longer pink.
2. Add tomatoes with liquid, raisins, Frank's RedHot Sauce, vinegar, oregano and cinnamon to turkey mixture. Bring to a boil. Reduce heat to low; cook, uncovered, 15 minutes or until thickened and most of liquid is absorbed, stirring occasionally. Stir in almonds and parsley.
3. Spoon turkey mixture over bed of shredded lettuce, if desired. Serve with sour cream, cheddar cheese, chopped green onions and red bell peppers, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Main Dish
Method: 
Boiled
Interest: 
Holiday, Healthy
Ingredient: 
Turkey
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
2

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