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Turkey Picadillo

Total Time

Prep/Total Time: 30 min.


4 servings

I serve this over shortcut pasta or egg noodles and garnish it with sour cream and a sprinkling of chopped scallions. Any leftovers reheat wonderfully. —Anita Pinney, Santa Rosa, California
Turkey Picadillo Recipe photo by Taste of Home
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  • 5-1/3 cups uncooked whole wheat egg noodles
  • 1 pound lean ground turkey
  • 1 medium green pepper, chopped
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1/4 teaspoon pepper
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1/2 cup golden raisins
  • Optional: Reduced-fat sour cream and chopped green onions


  1. Cook noodles according to package directions.
  2. Meanwhile, in a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until turkey is no longer pink; drain. Add the garlic, chili powder and pepper; cook 1 minute longer. Stir in tomatoes and raisins; heat through. Drain noodles; serve with turkey mixture. If desired, top with sour cream and green onions.

Nutrition Facts

1 cup turkey mixture with 1 cup noodles (calculated without sour cream and green onions): 463 calories, 11g fat (3g saturated fat), 90mg cholesterol, 535mg sodium, 69g carbohydrate (19g sugars, 9g fiber), 30g protein.

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