Saturday, January 14, 2017

Turkey Picadillo

I know that ground turkey is supposed to be better for you than ground beef but many times it just looks too pale to be appetizing. I use ground turkey quite a bit but usually in dishes like this one where I can spice it up and give it some color. This fits the bill. Good served over brown rice.

1 lb lean ground turkey
1/2 large onion, diced 
1 turnip, peeled and diced
1/2 cup raisins 
1 large jalapeño diced 
3 cloves garlic, sliced thin
1 can diced tomatoes
1/2 cup sliced green olives 
2 T tomato paste
1 can beef broth
4 t chili powder
2 t oregano
1/2 cup scallions chopped
2 t ground cumin

Sauté the turkey, onions, turnips until the meat is browned and veggies are starting to get tender. Add the spices, jalapeno, and garlic-stir well. Add everything else except the scallions, combine and raise heat to high and cook for five minutes, then cover and simmer 20-30 minutes. Remove lid, raise heat again and cook until it reaches desired thickness—I like it with some juice, as it was very tasty juice. Garnish with scallions.

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