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Ingredients Jump to Instructions ↓

  1. 1/4 cup pure olive oil

  2. 1 1/4 pounds ground turkey

  3. 1 tablespoon butter

  4. 3 cloves garlic , thinly sliced

  5. 1 medium red onion, diced

  6. 1 red bell pepper , stemmed, seeded, and diced

  7. 1 yellow bell pepper , stemmed, seeded, and diced

  8. Kosher salt

  9. Freshly ground black pepper

  10. 1 large tomato, peeled, seeded, and chopped

  11. 1/2 cup tomato paste

  12. 1 cup dry red wine

  13. 1/2 cup Spanish dry sherry

  14. 1/2 cup small capers, well rinsed and chopped

  15. 1/2 cup raisins or currants , roughly chopped

  16. 5 tablespoons lightly rinsed and roughly chopped green olives

  17. 3/4 cup sliced scallions

  18. 3 cups mashed Idaho potatoes (about 1 1/2 pounds potatoes)

  19. 3 cups mashed boiled yuca (about 1 1/2 pounds yuca)

  20. 5 extra-large eggs

  21. 1/4 cup chopped thyme leaves

  22. 2 teaspoons kosher salt

  23. 1 1/2 teaspoons freshly ground black pepper

  24. 1 teaspoon cayenne pepper

  25. 3 cups picadillo de pavo

  26. 1 cup all-purpose flour

  27. 3 tablespoons water

  28. 3 cups fine bread crumbs

  29. Canola or peanut oil , for deep-frying

Instructions Jump to Ingredients ↑

  1. Picadillo :

  2. Heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil. Put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula , until crumbly and lightly browned, about 5 minutes. Transfer the turkey and any juices to a bowl. Reserve.

  3. Add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot. Add the garlic, onion and bell peppers , season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.

  4. Stir in the turkey, tomato, tomato paste , red wine, sherry, capers , raisins , olives, and scallions . Lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. Remove from the heat.

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