© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tsp canola oil
3 lbs bulk TURKEY BREAKFAST SAUSAGE
3 c chopped onion
1 tbsp minced fresh garlic
4 c chunky salsa
1-1/2 tsp ground cinnamon
3/4 tsp ground cloves
3/4 tsp ground cumin
3/4 tsp black pepper
1-1/2 c golden raisins
1/3 c chopped pimiento stuffed olives
2 Large tart apples, peeled, cored and chopped fine
24 Large iceberg lettuce leaves, washed, separated, drained and chilled
1-1/2 c fresh cilantro, coarsely chopped
3 c chopped fresh tomatoes
Heat oil in a large, heavy nonstick skillet over medium heat. Add sausage and cook; breaking up sausage into small pieces with a wooden spoon. Cook until no longer pink. Remove sausage with a slotted spoon. Drain all but 1 teaspoon pan drippings.
Add onion to pan and cook until soft. Add garlic and cook until fragrant, about 1 minute.
Return sausage to pan and mix in salsa, cinnamon, cloves, cumin, black pepper, raisins, olives and apple. Reduce heat to low; simmer, uncovered, 5 to 6 minutes, stirring occasionally. Hold for service.
Portion Presentation: Each platter should receive about 1/3 pound hot picadillo, 2 lettuce leaves, 2 tablespoons cilantro and 1/4 cup chopped tomatoes.