Turkey Mango Picadillo Recipes

Steps:

• Cook noodles according to package directions., Meanwhile, in a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until turkey is no longer pink; drain. Add the garlic, chili powder and pepper; cook 1 minute longer. Stir in tomatoes and raisins; heat through. Drain noodles; serve with turkey mixture. If desired, top with sour cream and green onions.

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
• Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.

Steps:

• Cook turkey in a large skillet over medium-high heat until browned, stirring occasionally, about 5 minutes.
• Drain off any fat.
• Add oil to skillet and heat until sizzling.
• Stir in scallions, garlic, cinnamon, coriander, cumin, oregano and thyme.
• Cook, stirring, for 2 minutes.
• Gently stir in hot or medium chunky salsa and mango.
• Cover and cook until heated through, about 2 minutes more.
• Serve over brown rice.

Steps:

• Preheat the oven to 350 degrees. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until slightly soft, about 2 minutes. Add the bay leaves, cumin, chili powder and allspice; toast 1 to 2 minutes. Add the turkey, 1 teaspoon salt, and pepper to taste. Cook about 5 minutes, breaking up the meat.
• Add the tomato paste and stir until brick red, 3 to 4 minutes. Add 2 cups water, the raisins, olives and olive juice. Bring to a simmer, cover and cook over medium heat until thickened, about 15 minutes. Uncover and cook, stirring, 3 more minutes. Season with salt and pepper.
• Drizzle the cut sides of the rolls with olive oil, place on a baking sheet and warm in the oven, about 5 minutes. Fill the rolls with the turkey mixture. Garnish with avocado, if desired.

Steps:

• Over medium heat, melt butter in a large skillet. Stir in cooked turkey, bell pepper, onion, chilies, herbs and spices - mixing well. Sauté for about 2 minutes or until vegetables are crispy and turkey is hot.
• Reduce heat to low and gently stir in salsa, raisins and mango, blending well. Cook and stir about 3 to 4 minutes or until mixture in hot throughout.
• Heat tortillas as directed on the package.
• Spoon turkey mixture down the center of each warmed tortilla. Fold up the bottom end, and then fold in the sides. Serve immediately.

Steps:

• Heat olive oil in a wide, shallow stockpot over medium heat. Add onions and garlic; cook, without browning, 4 minutes. Add red and green bell peppers; cook until onions are soft and translucent, about 10 minutes.
• Raise heat to high; add turkey, cumin, oregano, tarragon, coriander, and bay leaves. Season with salt and pepper. Break meat up into small pieces; cook until opaque, about 7 minutes. Add wine; cook until most of the liquid has been absorbed, about 15 minutes.
• Reduce heat to medium low. Add tomato puree and chicken stock; stir to combine. Simmer until most of liquid has been absorbed, about 20 minutes. Stir in raisins and olives; cook 2 minutes. Serve with Cuban black beans; top with fried eggs, if desired.

Steps:

• Pulse the canned tomatoes with juice in a food processor fitted with the steel blade until puréed. Set aside.
• Heat the canola oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until onion is tender, about 5 minutes. Add the garlic and cook, stirring, until it is fragrant, 30 seconds to a minute. Turn the heat up to medium-high and add the ground turkey. Season to taste with salt and pepper and cook, stirring and breaking apart the meat, until it is lightly browned, about 8 minutes. If the meat has released any liquid into the pan, carefully pour it off, then stir in the pepper, chili powder, cinnamon, cloves and raisins and stir together for 1 minute.
• Add the puréed tomatoes, 1 tablespoon of the vinegar and salt to taste, and bring to a simmer. Simmer 15 minutes over medium-low heat, stirring often. Add the apple and continue to simmer for 10 minutes, or until the mixture is thick and meaty. Taste and adjust the seasoning.
• Cover the cabbage with cold water and let sit for 5 minutes. Drain and spin dry. Toss with the remaining vinegar. Heat the tortillas and spoon the picadillo onto each one. Top with shredded cabbage, garnish with salsa and crumbled queso fresco if desired, and serve.

Steps:

• Heat canola oil over medium heat in large skillet.
• Add ground turkey, breaking up into small pieces as it browns.
• Drain fat and then add onion through salt.
• Cook stirring often about 3-5 minutes.
• Add olives, raisins and capers and simmer 30 minutes stirring occasionally.
• Just before serving, stir in peas.
• Cook for one more minute until peas are heated through.