Turkey Picadillo

by Victoria Shearer

I have always served Sloppy Joe’s on Halloween because they are easy to make ahead and the whole family can serve themselves on this hectic evening of trick-or-treating. But this year I am making Joe’s Cuban cousin, Picadillo (pronounced ‘pick-a-DEE-yo). Usually made with ground beef, this picadillo recipe is lightened by using ground turkey, but still packs the sweet/tangy flavors of the Cuban classic. And like the original, this lighter version tastes best when made in advance, for as in any good relationship, its unique flavors marry and mellow with time.

Traditionally, picadillo is served with rice and fried plantains, but this dish is very versatile You can serve them like Sloppy Joes. Or, try making moyettes: Cut the top off a 3-inch roll slider roll. Hollow out the bread crumbs. Toast top and hollowed out roll in the oven for a couple of minutes. Fill with picadillo and replace top-hat crust. Alternately, mix picadillo with hot penne pasta or steamed spaghetti squash. It also makes a great filling for soft tacos or enchiladas or a meat base for nachos.

1 tablespoon olive oil

1/2 cup chopped sweet onions, like Vidalia

1/2 cup chopped red bell peppers

2 teaspoons garlic paste or finely minced garlic

1 pound ground turkey

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons tomato paste with basil, garlic, and oregano

1/2 cup raisins

1/4 cup finely chopped pimento-stuffed olives

1 tablespoon capers, rinsed and drained

1/2 teaspoon olive juice

1/2 cup chardonnay or other dry white wine

Three days or up to 1 month ahead: Warm oil in a large nonstick skillet over medium heat. Add onions, bell peppers, and garlic and cook, stirring frequently, until onions have softened, about 2 minutes.

Meanwhile place ground turkey in a medium bowl and season with cumin, salt, and pepper. Mix seasonings into turkey with clean hands. Add turkey to the skillet and cook, stirring frequently, for 3 minutes, until turkey has just lost its pink color and becomes opaque. Reduce heat to low. Add tomato paste, raisins, olives, capers, and olive juice. Stir to combine. Cook for 2 minutes, stirring frequently. Stir in wine and continue cooking for 1 minute more.

Remove picadillo from burner and transfer to a covered container. Refrigerate uncovered for 10 minutes so that picadillo can cool. Cover container and refrigerate or freeze until needed.

To serve: Defrost picadillo, if frozen. Reheat picadillo gently in a large nonstick skillet over low heat.

Serves: 4

Victoria Shearer is the author of Leftover Makeovers: Great New Meals from Last Night's Dinner, Slow Cooker Classics from Around the World: Fresh Ideas for Slow Cooking, Quick, Cheap Comfort Food: 100+ Fresh Recipes for Meals in a Hurry, and other cookbooks that contain recipes your kids will love to cook with you... and eat!