November 26, 2011

Leftover Turkey Picadillo

This recipe is a great way to use up leftover turkey, and if you are like me, you have plenty of it. Picadillo is a traditional dish in Latin American countries. Don't be put off by the strange ingredient list, this dish tastes really good and smells amazing as it is cooking. Picadillo is traditionally cooked with olives, but since I detest them, I left them out. You can vary this recipe by adding almonds or other herbs or spices. I served this with tortillas and topped with lettuce and onions like tacos one night and then served with rice another night. Both ways tasted delicious.

Leftover Turkey Picadillo

Makes 4 servings

1 tablespoon olive oil
1 small Spanish onion, chopped
1 1/2 teaspoons mined garlic
2 1/2 cups cooked turkey, chopped
1 14.5 oz can diced tomatoes
1/4 cup capers
1/2 tablespoon sugar
1 teaspoon red pepper flakes
1.5 oz seedless raisins
1 bay leaf


1. Heat oil in a large skillet. Add onion and cook until translucent, about 8 minutes. Add garlic and cook 1 minute more.

2. Add turkey and capers and cook about 5 minutes.

3. Add the tomatoes, sugar, bay leaf and simmer uncovered about 15 minutes, or until the liquid is thickened.

4. Stir in raisins and cook about 5 minutes more. Discard the bay leaf before serving.

Nutritional Information
Calories: 252
Fat: 8
Carbohydrates: 18
Fiber: 3
Protein: 27
Sodium: 542
Points+: 5


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