Turkey Picadillo

Savory lean ground turkey simmered with diced tomatoes, green olives, and warm spices, served over tender sautéed cumin cabbage.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.21/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Carb
• Low-Calorie
• High-Protein
• Halal
• Low-Saturated-Fat

Tags

• quick
• one-pot
• sauté
• comfort food

Ingredients

• 2 pound ground turkey (93% lean)
• 2 tablespoon olive oil
• 1 yellow onion (medium, finely diced)
• 4 clove garlic (minced)
• 1 can canned diced tomatoes (14.5 oz can, with juice)
• 0.33 cup green olives (sliced, drained)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 0.25 teaspoon ground cinnamon
• 0.5 cup chicken broth (low-sodium, gluten-free)
• 1 green cabbage (medium, thinly shredded)
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shredded green cabbage, 1/2 teaspoon of the ground cumin, and 1/4 teaspoon of the salt. Cook, tossing frequently, for 6 to 8 minutes until tender and slightly caramelized. Transfer to a serving platter.
2. Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the diced yellow onion and minced garlic, sautéing for 2 to 3 minutes until softened.
3. Add the ground turkey, breaking it up with a wooden spoon. Cook for 5 to 6 minutes until no longer pink and browned, reaching an internal temperature of 165°F.
4. Stir in the canned diced tomatoes with their juice, sliced green olives, chicken broth, dried oregano, ground cinnamon, black pepper, remaining 2 1/2 teaspoons of ground cumin, and remaining 3/4 teaspoon of salt.
5. Bring the mixture to a simmer, reduce heat to medium-low, and cook uncovered for 5 minutes until the sauce slightly thickens and coats the meat.
6. Spoon the savory turkey picadillo over the warm shredded cabbage base and serve hot.

Notes

Picadillo tastes even deeper the next day as the olives and spices infuse into the turkey.

Nutrition (per serving)

• Calories: 363
• Protein: 32.4 g
• Carbohydrates: 18.5 g
• Fat: 18.6 g
• Fiber: 5.9 g
• Sodium: 913 mg
• Saturated Fat: 4.2 g
• Sugar: 9.9 g
• Cholesterol: 120 mg