Side Pannel
Turkey Picadillo
Ingredients List
- -JUDI M. PHELPS
- 2 tb Vegetable oil
- 1 sm Or 1/2 large onion; chopped
- 1/2 Green bell pepper; chopped
- 1/2 lb Ground turkey or chicken
- -(about 1 cup packed)
- 2 md Ripe tomatoes OR
- 4 Plum tomatoes; peeled,
- -seeded, and chopped
- 1/2 ts Dried oregano; crumbled
- Salt and pepper
- 3 tb Raisins
- 1/4 c Diced green olives
- 1 tb Capers; rinsed and chopped
- 1 Hard-boiled egg
Directions
Heat oil in skillet, add onion and pepper, and saute over medium heat 7
minutes or until softened. Add turkey and saute, stirring, until it
changes color, about 3 or 4 minutes. Add tomatoes, oregano, salt, pepper,
and raisins; bring to boil and cook over medium heat 5 minutes. Remove from
heat. Stir in remaining ingredients. Taste and adjust seasoning. Picadillo
can be kept, covered, 2 days in refrigerator. Serve hot.
Serving suggestions: Use as a filling for stuffed peppers, tamales,
tortillas, or empanadas. It can also be served by itself accompanied by
rice or tortillas. Makes 2 servings (4 servings with tortillas). Makes 2
servings (4 servings with tortillas). Source: Faye Levy's International
Chicken Cookbook.
minutes or until softened. Add turkey and saute, stirring, until it
changes color, about 3 or 4 minutes. Add tomatoes, oregano, salt, pepper,
and raisins; bring to boil and cook over medium heat 5 minutes. Remove from
heat. Stir in remaining ingredients. Taste and adjust seasoning. Picadillo
can be kept, covered, 2 days in refrigerator. Serve hot.
Serving suggestions: Use as a filling for stuffed peppers, tamales,
tortillas, or empanadas. It can also be served by itself accompanied by
rice or tortillas. Makes 2 servings (4 servings with tortillas). Makes 2
servings (4 servings with tortillas). Source: Faye Levy's International
Chicken Cookbook.
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