Thanksgiving Turkey in April
When Sunday night dinner stumps you, it’s a treat to discover bags of still flavorful shredded Thanksgiving turkey in the freezer. We sure got a lot of life out of that bird. I had wanted to try Turkey Picadillo, this sweet-and-sour saucy Latin American stew, ever since spotting it among The Oregonian’s suggestions of what to do with Thanksgiving leftovers. But it’s a tangy and soothing dish to make anytime of year. Of course, this Spanish mincemeat is more traditionally made with shredded beef or pork. Try chicken, too. For a kick, this recipe recommends adding chipotle en adobo and capers. But I hands-down recommend The Oregonian one I tried:
Published November 25, 2008
Makes 4 servings
This slightly saucy Latin American stew can be served over rice or (for a real treat) right on top of fried potatoes. Picadillo makes a tasty taco or burrito filling as well.
- 2 tablespoons olive oil
- 1 onion, chopped fine
- 1 red bell pepper, chopped fine
- 2 cloves garlic, minced
- ½ teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 3½ cups shredded leftover turkey
- 2 cups tomato sauce (one 16-ounce can)
- ½ cup low-sodium chicken broth
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup raisins
- ½ cup roughly chopped pimento-stuffed green olives
- 2 tablespoons red wine vinegar or sherry vinegar
In a large, deep frying pan heat the oil over moderately low heat. Add the onion, bell pepper and garlic and cook, stirring frequently, until the vegetables are soft, 10 to 15 minutes. Add the cinnamon, cumin and chili powder and stir to coat the vegetables with the spices.
Add the turkey, tomato sauce, chicken broth, salt, pepper, raisins and olives to the pan. Stir to incorporate the ingredients and then bring to a simmer. Cook the picadillo over low heat, covered, for 15 minutes. Stir in the vinegar. Serve hot or refrigerate the picadillo, covered, for up to two days. Reheat before serving.