Turkey Picadillo
Print Recipe

Turkey Picadillo

A possibly unorthodox version of a wonderful Latin American dish.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: South American, Spanish
Servings: 8 People
Calories: 287kcal
Author: Katie Workman


  • 2 pounds ground turkey
  • 2 tablespoons olive or vegetable oil divided
  • 1 ½ cup chopped onion
  • 1 tablespoon minced garlic
  • 1 bell pepper any color, seeded and diced
  • 2 carrots peeled and chopped
  • 4 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 28-ounce can diced tomatoes in their juice
  • 4 large baking potatoes peeled and diced
  • ½ cup raisins optional
  • 1 cup halved small green pimento stuffed olives
  • Small warmed flour or corn tortillas to serve, see Note


  • Spray a large nonstick pan with nonstick cooking spray or coat it lightly with oil and brown the turkey over medium high heat, stirring often and breaking it up with a spatula. When browned, after about 5 minutes, drain in a colander.
  • In the same skillet, heat 1 tablespoon of the oil over medium heat. Add the onion, garlic, pepper and carrots and sauté over medium heat for about 5 minutes until the vegetables are tender. Add the cumin, coriander, 1 teaspoon salt, pepper and red pepper and stir, then add the tomato paste and the diced tomatoes with their juice. Bring to a simmer over medium high heat, return the browned turkey to the pan and simmer, covered, for 15 minutes.
  • Meanwhile, heat another large skillet over medium-high heat (preferably nonstick), add the remaining tablespoon of oil, then sauté the potatoes until lightly browned, but not cooked through, about 8 minutes. You may need to do this in batches; don’t crowd the pan. Add a bit of salt and toss and stir frequently.
  • Stir the potatoes into the mixture, and add the raisins (if using) and the olives. Serve hot, with tortillas if desired.



To warm the tortillas, heat a skillet without any oil over medium high heat. Place the tortillas in the pan, one at a time, allowing them to warm thoroughly on each side. Let the tortillas brown a bit in spots. Stack them as they finish cooking and keep them covered with a towel to keep them warm. You can re-warm them in the microwave, but make sure to cook them in a pan on the stovetop first to bring out their best flavor. It take only a few minutes, and it make a big difference.


Calories: 287kcal | Carbohydrates: 29g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 466mg | Potassium: 1114mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3164IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 6mg