Turkey Fricassee


2 tbsp. GOYA® Extra Virgin Olive Oil

2 ounces ham, finely diced

1 medium onion, diced

1 green pepper, diced

2 tsp. GOYA® Minced Garlic or 4 garlic cloves, minced

1 tsp. dried oregano

2 sprigs of fresh cilantro, chopped

1 BUTTERBALL® 3 lb. Turkey cut into pieces

½ cup GOYA® Tomato Sauce

1 bay leaf

12 GOYA® Spanish Stuffed Olives

1 tsp. GOYA® Capers

1 tbsp GOYA® Vinegar

3 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper

2 medium potatoes, peeled and cut in ½-inch cubes

1 can (15.5 oz) GOYA® Sweet Peas, drained, liquid reserved

2 tbsp. butter (optional)


1. Heat Olive oil in a pot on medium. Add the onion, Pepper, garlic, oregano, and cilantro. Reduce heat to medium low and cook for 10 minutes, stirring occasionally.
2. Add the turkey and cook on medium for 5 minutes, stirring occasionally. Stir in the tomato sauce, bay leaf, olives, capers, vinegar, Adobo, and potatoes. Combine the liquid from the peas (w/o the peas) with water to equal 2 ½ cups, and add. Mix well. Bring to a boil, cover, reduce heat to low, and cook for 45 minutes until turkey is tender. Stir occasionally.
3. Stir in the peas and butter, if desired Cook uncovered for 5 minutes or until sauce reaches desired consistency.
Makes 4 servings

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