Recipe:

Turkey Picadillo

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Serves 8

Meaning mincemeat in Spanish, picadillo is traditionally made with beef or pork, but it's just as tasty with turkey. Served "Cuban style" over rice and beans or topped with taco fixings like lettuce, tomatoes and onions, it's an excellent use for leftover turkey that the whole family will love. For a spicier dish, add 1 teaspoon chipotle adobo sauce along with the tomatoes.

Ingredients

2 tablespoons extra virgin olive oil
1 white onion, chopped
3 cloves garlic, finely chopped
5 cups chopped skinless, boneless roasted turkey
1 cup pitted green olives, drained and sliced
1/3 cup brined capers, drained
1 cup slivered almonds
2 (28-ounce) cans diced tomatoes, with their liquid
1 tablespoon sugar
2 bay leaves
Salt and pepper to taste
1/2 cup seedless raisins
8 flour or corn tortillas, warmed (optional)

Method

Heat oil in a large pot over medium heat. Add onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and cook 1 minute more. Add turkey, olives, capers and almonds and cook for 5 minutes more. Add tomatoes, sugar and bay leaves and simmer, uncovered, until thickened, about 15 minutes. Season with salt and pepper, stir in raisins and cook 5 minutes more. Remove and discard bay leaves. Spoon into bowls and serve with warm tortillas on the side.

Nutrition

Per serving (about 13oz/383g-wt.): 440 calories (150 from fat), 16g total fat, 2.5g saturated fat, 60mg cholesterol, 1080mg sodium , 38g total carbohydrate (5g dietary fiber, 14g sugar), 34g protein

Tags: Southwestern, Mexican, High Fiber, Dairy Free

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