Turkey Picadillo
 

Here is one of my favorite winter recipes. It is healthy and yummy.

Turkey Picadillo

3 pounds lean ground turkey
(Any combo of beef, veal, pork, and turkey will work.)
1 medium onion -- minced
2 cloves garlic -- minced
3 tablespoons oil
1 28 oz can diced tomatoes with juice (or 1 quart canned)
2 tart apples -- chopped (I use Granny Smith. Don't bother peeling)
1/2 cup raisins (or mire. I use 3/4-1 cup)
1/2 cup sliced stuffed green olives (5 1/2 oz jar sliced salad olives,
drained)
1 tablespoon chili powder
2 teaspoons salt
4 ounces almonds -- slivered

Heat 3 Tbsp oil in a Dutch oven. Brown meat, onion, and garlic. Drain.

Add tomatoes, apples, raisins, olives, chili powder, and salt. Bring
to a boil, then simmer 20 minutes to 2 hours. At first the Picadillo
will seem dry but as the apples cook they will give up enough moisture
to make a wonderful sauce.
While the Picadillo is simmering, lightly toast the almonds in a saute
pan over medium-high heat, stirring constantly to prevent burning.

Serve over Picadillo over (brown) rice topped with the almonds.

Also makes an excellent Sloppy Joe filling.

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