Papas Rellenas With Picadillo De Pavo

Total Time: 1 hr 40 mins Preparation Time: 45 mins Cook Time: 55 mins

Ingredients

• Servings: 40
• 1/4 cup pure olive oil
• 1 1/4 lbs ground turkey
• 1 tablespoon butter
• 3 garlic cloves, thinly sliced
• 1 medium red onion, diced
• 1 red bell pepper, stemmed, seeded, and diced
• 1 yellow bell pepper, stemmed, seeded, and diced
• kosher salt
• fresh ground black pepper
• 1 large tomato, peeled, seeded, and chopped
• 1/2 cup tomato paste
• 1 cup dry red wine
• 1/2 cup spanish dry sherry
• 1/2 cup small caper, well rinsed and chopped
• 1/2 cup raisins or 1/2 cup currants, roughly chopped
• 5 tablespoons lightly rinsed and roughly chopped green olives
• 3/4 cup sliced scallion
• 3 cups mashed idaho potatoes (about 1 1/2 pounds potatoes)
• 3 cups mashed boiled yucca root (about 1 1/2 pounds yuca)
• 5 extra-large eggs
• 1/4 cup chopped thyme leaves
• 2 teaspoons kosher salt
• 1 1/2 teaspoons fresh ground black pepper
• 1 teaspoon cayenne pepper
• 3 cups prepared ground turkey, picadillo de pavo
• 1 cup all-purpose flour
• 3 tablespoons water
• 3 cups fine breadcrumbs
• canola oil or peanut oil, for deep-frying

Recipe

• 1 picadillo:
• 2 heat a large skillet over medium-high heat and add 2 tablespoons of the olive oil.
• 3 put the turkey in the skillet and cook, separating the clumps of meat with a spoon or spatula, until crumbly and lightly browned, about 5 minutes.
• 4 transfer the turkey and any juices to a bowl.
• 5 reserve.
• 6 add the remaining 2 tablespoons olive oil and the butter to a skillet and heat until hot.
• 7 add the garlic, onion and bell peppers, season with salt and pepper, and saute for 10 to 15 minutes, stirring occasionally.
• 8 stir in the turkey, tomato, tomato paste, red wine, sherry, capers, raisins, olives, and scallions.
• 9 lower the heat to medium-low, season to taste, and cook for about 15 minutes until the flavors meld. remove from the heat.
• 10 papas rellenas:
• 11 combine the mashed potatoes and yuca in a large bowl.
• 12 lightly beat 2 of the eggs, and add to the potato mixture, along with the thyme, salt, black pepper, and cayenne.
• 13 cover and refrigerate for 30 minutes.
• 14 form the potato mixture into balls about 1 1/2 inches in diameter.
• 15 using your thumb or forefinger, make a little well large enough to hold 1/2 tablespoon of filling in each ball.
• 16 add the filling and pinch the dough to seal.
• 17 pat the seam gently, then roll the ball to make it smooth and round.
• 18 bring out 3 shallow bowls, put the flour in 1 and season with salt and pepper.
• 19 in another, beat the remaining 3 eggs with the water.
• 20 put the bread crumbs in the third bowl.
• 21 roll each ball in flour, then in the eggs, and then in the bread crumbs to coat.
• 22 in a deep fryer or deep pot, heat the oil to 375 degrees f.
• 23 drop the papas rellenas in the oil, in batches, and cook until golden brown, about 3 minutes.
• 24 remove and drain on paper towels.
• 25 serve.