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Turkey Picadillo

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March 19, 2007


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This is a healther version of the Cuban Style Picadillo …

1 pound Ground Turkey
1 onion
4 cloves garlic
8 ounces tomato sauce
1/4 cup white cooking wine, vino seco
2 teaspoons cumin, complete seasoning
2 teaspoons oregano
1 tablespoon fresh ground pepper, or to taste
1/2 teaspoon salt, or to taste
1/2 cup green olives, Goya, sliced
1. Cut onion in quarters and put in food processor with the garlic cloves. Mince (this translate into about 1 1/2 Cups of “Sofrito”.)
2. Saute onions and garlic until translucent. Add Ground turkey, mash into large frying pan and sprinkle with cumin, oregano and salt and pepper to taste.
3. Once meat is browned. Add Tomato sauce and wine. Let simmer over low heat for about 10 minutes, add green olives. Let simmer another 5 – 10 minutes.
4. Serving Suggestion: Serve over white rice, or use with other dish.

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(2) Readers Comments

  1. Anonymous
    February 6, 2008 at 3:32 pm

    Is most of cuban food used with wine?

  2. Betty Hakes
    March 8, 2008 at 4:36 pm

    Several cuban dishes do use dry white wine. You can substitute with broth or just omit.

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