This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Turkey Picadillo


  • 2 medium Yukon Gold potatoes
  • Kosher salt
  • 2 tablespoons olive oil
  • 1 medium onion, minced
  • 1 medium green bell pepper, seeded and minced
  • 2 cloves garlic, crushed
  • 1 1/2 pounds lean (90/10) ground turkey
  • 2 cups dry red wine
  • 1/2 pound fresh tomatoes, coarsely chopped
  • 2/3 cup pimiento-stuffed green olives, drained and chopped
  • 1/2 cup capers, rinsed
  • 1/4 cup golden raisins
  • 1 teaspoon ground cumin
  • Pinch of dried oregano
  • 1/4 teaspoon black pepper


Serves: 4


Place potatoes in a large pot with enough water to cover; season with salt. Bring to a boil, cover and reduce the heat to medium-low. Simmer until the potatoes are tender, about 20 minutes. Drain and let cool.

Heat olive oil in a large Dutch oven over medium heat. Add the onion, bell pepper and garlic, and cook until softened, about 5 minutes, stirring constantly.

Crumble the ground turkey into the onion mixture and use a wooden spoon to break the meat into smaller pieces as it begins to cook. Cook until the turkey is completely browned, about 5 minutes. Drain as much fat from the meat as possible.

Stir in the red wine, tomatoes, olives, capers, raisins, cumin, oregano, black pepper and 1/4 teaspoon salt. Bring to a boil then reduce the heat to medium-low. Simmer until the wine reduces and the mixture looks like chili, 8-10 minutes.

Peel the cooled potatoes and cut into chunks. Gently fold the cooked potatoes into the simmering beef mixture and cook for 5 minutes more.