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- Jan 5, 2013
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Got a couple pounds of Ground Turkey thawing. Bought them for burgers, already done that with the last pack. I need some ideas
MoonshineJane73 said:I just browned a pound of turkey to put it in spaghetti. Other than the lighter color and less fat it's not so different from beef.
I use ground turkey to make picadillo, a cuban stewed ground beef dish
Picadillo
Brown the meat (1 to 1 1/2 lbs), remove from heat
Saute 1/2 onion, 1/2 green bell pepper, 1/2 red bell pepper (all finely chopped), some cayenne (optional) and several tbsps minced garlic garlic until cooked well.
Add 1/4 cup Goya Sofrito and 2-3 tbsps tomato sauce, a healthy dollop of Adobo and a packet of sazon, and a handful of green olives.
Return the meat to the pan and add 1/2 cup water, mix well and simmer gently for 15 minutes or until most of the water is reduced (should be slightly saucy not a soup - like tacos)
Serve over white or yellow rice, or use as a filling for Empanadas or Rellenos de Papa
Taking it further off topic & memo to non-Latinos: Sazon is awesome. My wife (Puerto Rican) introduced me to sazon. Now it's the secret ingredient in my pasta sauce.
I was canning sofrito last December when our stove opted for self-immolation instead.
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