Thanksgiving Leftovers: Turkey Picadillo

serves 4 3 Tbsp olive oil

1 small onion, chopped

3 cloves garlic, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

2 tsp cumin

2 tsp oregano

4 tsp coriander

4 Tbsp tomato paste

3/4 c vegetable or chicken broth

1/2 c white wine

3- 3 1/2 c chopped up leftover turkey*

1 bay leaf

4 heaping Tbsp raisins

1 c chopped pimento-stuffed green olives

salt and pepper

your favorite hot sauce, optional

1. Heat olive oil in a large dutch oven over medium flame. Add onion, garlic, peppers, cumin, oregano and coriander. Sautee until spices are fragrant, onion and garlic are soft and caramelized in spots.

2. Push vegetables to the sides creating an open space in the middle of the pot. Add tomato paste and "toast" for 1-2 minutes.

3. Stir in broth, wine, turkey, bay leaf, raisins, olives, salt and pepper. Cook for about 10-12 minutes, stirring occasionally, bringing all of the flavors together and allowing most of the liquid to cook off. Remove bay leaf and season with salt, pepper and a couple of shakes of hot sauce to taste. Serve!

*Note: You can chop up leftover turkey with a chef's knife or, do as I did, and pulse the cooked meat in a food processor a few times. Works like a charm!