Turkey Picadillo (Cuban Picadillo de Pavo)
Ground turkey is one of those staples that I always have in my kitchen. Unfortunately, it’s also super bland and boring. Until now!
Turning ground turkey into Cuban picadillo de pavo is the move. The Latin flavors of this traditional dish are out of this world (kinda like my Cuban arroz imperial or my arroz con camarones).
Think savory, bold, saucy, comforting, and delicious!
What is Picadillo de Pavo?
In case you’re new here or have never heard of Cuban picadillo [pronounced pee-ca-dee-yo], it’s a classic Cuban dish made with ground beef, tomato sauce, raisins, olives, and lots of spices.
This recipe is an alternative to the traditional Cuban picadillo made with ground turkey instead of ground beef. It’s just as flavorful as the authentic version. Never spicy, always delicious!
You can serve it over white rice just like you do with Cuban picadillo. And it’s an easy-to-make Cuban main dish!
5 star review
“Hubby and I cooked this recipe… This recipe is incredibly easy and I will be cooking it tomorrow while I watch the Bachelor for my lunch the rest of the week. I am Cuban and feel I can cook Cuban food thanks to you! Xoxo”
—Tanya
Recommended For This Recipe
When you’re done with this recipe, make another one of my delicious Cuban dinners!
Serving Tips
Turkey picadillo is a versatile dish that pairs well with a variety of sides. Here are a few of my faves:
- Arroz Blanco (Easy White Rice Recipe)
- Frijoles Negros (Cuban Black Beans)
- Fried sweet plantains
- Crispy tostones
- Sliced avocados
- Turn them into tacos with corn tortillas or empanadas!
Storage Tips
Make sure the turkey picadillo is cooled then transfer it to an airtight container and refrigerate for 3-4 days or freeze for up to 2 months. Thaw before reheating and serving.
P.S. You can totally make a double batch of this recipe and place it in the freezer for later!
Can’t wait for you guys to make it!
30 Minute Turkey Picadillo (Cuban Picadillo de Pavo)
Ingredients
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced green pepper
- 1/4 cup diced jarred red pimientos
- 3-4 cloves garlic, minced
- 1 lb ground turkey, (make sure it's dark meat)
- 1/3 cup vino seco, (dry cooking wine)
- 6 ounces tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste, (start with 1/4 teaspoon then adjust from there)
- 1/4 cup Spanish olives, cut in half
Instructions
- In a large skillet, heat oil over medium heat. Add onions, green peppers, pimientos, and sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.
- Next, add ground turkey and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.
- Stir in cooking wine, tomato sauce, cumin, oregano, and, salt + pepper to taste. Simmer for 10-12 minutes. Stir in olives. Serve with white rice. Enjoy!
Thank you for easily bringing Cuban cooking into our homes, in a way easy to share with the next generations.
For years we’ve made picadillo with frozen ground turkey rolls instead of ground beef. Huevo frito, arroz, y picadillo is a family favorite, whether it’s beef or turkey picadillo. It’s great to use for empanada stuffing too.
But surprised your recipe doesn’t have regular, dark) raisins!! They add zing, and another level to that savoriness. I suggest you and your readers try adding those.
Since my brothers didn’t like finding pieces of the green stuff, or onions, when we were you g, she would liquify (Osterize) the olives, green peppers, onions, pimentos-if she used them, in the blender. Gave the flavor for the sofrito, but without them finding pieces.
Hi! I add raisins to my Cuban beef picadillo recipe, not this turkey version: https://asassyspoon.com/cuban-picadillo/
Hubby and I cooked this recipe. He does not follow the instructions precisely like I do so he started browning the turkey before heating the olive oil. 🤦🏻♀️ I would have liked to know exactly how much salt and olive oil to use since I am a very novice cook. This recipe is incredibly easy and I will be cooking it tomorrow while I watch the Bachelor for my lunch the rest of the week. I am Cuban and feel I can cook Cuban food thanks to you! Xoxo
Happy to hear, Tanya! For the salt, I’d start with a 1/4 teaspoon and taste it, add another 1/4 teaspoon and so on until you get the desired taste. Hope that helps!
It did! Making it for the second time tonight solo! So far so good!
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