Ground turkey is one of those staples that I always have in my kitchen. Unfortunately, it’s also super bland and boring.
Turning ground turkey into Cuban picadillo de pavo is the move. The Latin flavors of this traditional dish are out of this world.
Think savory, bold, saucy, comforting, and delicious!
What is Picadillo de Pavo?
You can serve it over white rice just like you do with Cuban picadillo. And it’s an easy-to-make and simple 30-minute weeknight meal!
Ingredients You’ll Need
I know there are several variations of this dish from Latin American countries, the Philippines, and others, however, I’ve never used cabbage, carrots, coriander, cayenne pepper, or bay leaves in my Cuban picadillo de pavo.
This is what I used to make it:
- Olive oil.
- Diced onion, diced green bell pepper, diced jarred red pimientos, garlic. Sofrito! This is the base of our dish.
- Ground turkey. Make sure it’s dark meat!
- Vino seco aka dry cooking wine. You can also use chicken broth.
- Tomato sauce.
- Ground cumin, dried oregano, salt, pepper. Spices!
- Spanish olives.
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How To Make Turkey Picadillo
- Make the sofrito. In a large skillet, heat oil over medium-high heat. Add onions and green peppers and sauté for 2-3 minutes or until softened. Add garlic and sauté for 30 seconds.
- Brown the ground meat. Next, add ground turkey and cook, breaking the meat apart, until no longer pink, about 5 minutes. Reduce the heat down to medium-low.
- Simmer + serve. 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.
What To Serve with Turkey Picadillo
- Arroz Blanco (Easy White Rice Recipe)
- Frijoles Negros (Cuban Black Beans)
- Sweet Plantains (Platanos Maduros)
- Tostones Recipe + Video (Twice-Fried Plantains!)
- Sliced avocados
- Cauliflower rice
- Turn them into tacos with corn tortillas or empanadas!
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!
You may also like:
- Easy Cuban Picadillo Recipe
- Cuban Picadillo Stuffed Sweet Potatoes
- Pollo a la Plancha (Cuban Grilled Chicken Breast)
- Papas Rellenas (Fried Stuffed Potatoes)
Originally posted in January 2019. Updated April 2022.
Turkey Picadillo (Cuban Picadillo de Pavo)
- 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
- 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!