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.
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.
Per Serving:440 calories (150 from fat), 16g total fat, 2.5g saturated fat, 60mg cholesterol, 1080mg sodium, 38g carbohydrates, (5 g dietary fiber, 14g sugar), 34g protein.
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