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Turkey Picadillo

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

  • servings: 12




  • 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
  • Cuban Black Beans
  • 12 sunny-side-up fried eggs (optional)


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Martha Stewart Living, September 1998