As we wait for those apples, of course we still enjoy eating and cooking with other different varieties. Tonight's Apple Turkey Picadillo that we had for dinner used a kind of apple that we almost always have on hand - Granny Smiths! As I scanned through what we needed to make this, I was unsure if the flavor from the of mix of spices and ingredients would be something we would like or not. Once the typical combination of garlic and onions was taken care of, ground turkey (you could use all-breast meat, but I like to grind a combination of white and dark for a better texture) is added to cook and brown the meat. Smoky cumin, oregano, salt, pepper and a sweet twist with a dash of ground cloves is added to spice up the mixture. To lift up any bits of caramelized flavor-packed bits from the bottom of the skillet, tangy cider vinegar is added to loosen them up.
Tart chunks of Granny Smith apples, juicy chopped tomatoes, pungent green olives and savory Worcestershire sauce are then added to cook down and release some of their liquid to create a syrupy glaze to help keep the mixture moist. The smell that filled the kitchen was wonderful when the cumin and cloves hit the pan - the mixture of sweet, tart and savory made for a fragrant filling dinner that I'll be sure to make again during this apple season. You could serve this over tortillas or even on a bed of nutty brown rice, but I decided to use it as a stuffing inside a couple halves of whole wheat pita bread. We also thought it would be fun to use this as a filling in those Tostito's Scoops!
Apple Turkey Picadillo