Turkey Picadillo with a Slow Cooker Option Recipe
This Turkey Picadillo is a flavorful and lightened-up take on the traditional Hispanic dish, featuring lean ground turkey simmered with fresh vegetables, tomato sauce, and a homemade blend of aromatic spices. Perfect for a comforting, kid-friendly dinner, it can be made quickly on the stovetop or easily prepared in a slow cooker for convenience. Serve it alongside arroz con gandules, rice, tortillas, or chips for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Hispanic
- Diet: Gluten Free
Ingredients
Turkey & Veggies
- 2 teaspoons olive oil or avocado oil
- 1 pound lean ground turkey (93% lean)
- ½ cup very finely diced yellow onion
- ½ cup very finely diced green bell pepper
- ¼ cup very finely diced cilantro
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Mix-ins
- 1 cup tomato sauce
- ⅔ cup water or broth of choice
- 1–3 tablespoons olive brine, optional for added flavor
To Garnish
- Extra cilantro
- Finely diced onion
Instructions
- Cook Turkey: Heat oil in a large skillet or pot over medium heat. Add ground turkey and cook, breaking it apart with a spatula, until mostly browned and cooked through.
- Sauté Vegetables: Add finely diced onion, green bell pepper, cilantro, and minced garlic to the skillet. Cook for a few minutes until the vegetables soften and release their aroma.
- Add Spices: Stir in ground coriander, cumin, turmeric, garlic powder, dried oregano, salt, and freshly ground black pepper. Cook the mixture for about 30 seconds until the spices become fragrant.
- Simmer Sauce: Immediately stir in the tomato sauce, water (or broth), and optional olive brine. Bring the mixture to a simmer, then cover and cook for 15-20 minutes to meld the flavors.
- Adjust Consistency: Remove the lid and, if the mixture is still too liquidy, continue cooking on low heat uncovered until most of the liquid has absorbed to your desired consistency.
- Season & Serve: Taste and adjust seasoning as needed, adding extra salt if desired. Serve warm with arroz con gandules, rice, tortillas, avocado slices, or chips for dipping.
Notes
- Slow Cooker Option: After cooking the turkey and sautéing the veggies (steps 1 & 2), transfer everything to your slow cooker. Stir in the spices, tomato sauce, and only ½ cup of water or broth. Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This recipe can be doubled to meal prep for the week.
- Freezing: This picadillo freezes well. Cool completely, then place in an airtight container or freezer bag and freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
