Turkey Paprikash Recipes

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CHICKEN PAPRIKASH



Chicken Paprikash image

My grandmother made this hearty chicken dish whenever we visited her. It was the only thing I'd eat until I was ready to bust! It's wonderful.

Provided by ErinWebster

Categories     Meat and Poultry Recipes     Chicken

Time 1h

Yield 4

Number Of Ingredients 13

3 eggs, beaten
½ cup water
2 ½ cups all-purpose flour
2 teaspoons salt
¼ cup butter
1 ½ pounds bone-in chicken pieces, with skin
1 medium onion, chopped
1 ½ cups water
1 tablespoon paprika
½ teaspoon salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 cup sour cream

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Steps:

  • Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
  • In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
  • Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
  • To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.

Nutrition Facts : Calories 960.6 calories, Carbohydrate 69.2 g, Cholesterol 323.1 mg, Fat 54 g, Fiber 3.5 g, Protein 47.4 g, SaturatedFat 23.5 g, Sodium 1744.5 mg, Sugar 2 g

TURKEY PAPRIKASH



Turkey Paprikash image

This lighter version of a traditional Hungarian stew includes lean turkey breast, reduced-fat sour cream, and whole-wheat noodles. It's the perfect 30-minute meal to serve to your family.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 30m

Number Of Ingredients 8

Coarse salt and ground pepper
8 ounces whole-wheat egg noodles
1 small boneless, skinless turkey breast half (about 2 pounds), cut into 1 1/2-inch pieces
2 tablespoons sweet paprika
1 tablespoon olive oil
1 medium onion, chopped
1 can (14.5 ounces) whole peeled tomatoes in juice
1/2 cup reduced-fat sour cream

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Steps:

  • In a large pot of boiling salted water, cook noodles until al dente; drain. In a bowl, toss turkey with 1 tablespoon paprika; season with salt and pepper. In a large nonstick skillet, heat oil over medium. Working in batches, brown turkey, 3 to 5 minutes; transfer to a plate. Add onion to skillet; cook, stirring, until tender, 4 to 6 minutes.
  • Return turkey to skillet (along with any juices); add tomatoes (with juice), 1 tablespoon paprika, and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook, breaking up tomatoes with a wooden spoon, until turkey is opaque throughout, 2 to 4 minutes.
  • Remove from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles.

Nutrition Facts : Calories 590 g, Fat 12 g, Fiber 7 g, Protein 69 g

GREAT GOULASH: GROUND TURKEY PAPRIKASH AND MACARONI



Great Goulash: Ground Turkey Paprikash and Macaroni image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 pound elbow macaroni
Salt
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 tablespoon butter
1 package, 1 1/3 pounds average weight, ground lean white turkey
2 to 3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
Black pepper
1 cup chicken stock, available in small 8 ounce paper containers on soup aisle of market
1 cup sour cream
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped dill

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Steps:

  • Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
  • While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

PAPRIKA ROAST TURKEY



Paprika Roast Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 16

1 12- to 14-pound turkey, thawed if frozen, giblets removed (neck reserved)
Kosher salt and freshly ground pepper
2 teaspoons garlic powder
1 teaspoon dried dill
5 sprigs thyme
3 shallots, halved
2 carrots, chopped
2 stalks celery, chopped
2 tablespoons extra-virgin olive oil
1 green apple, halved and cored
1 head garlic, halved
1/2 bunch fresh dill
1 stick unsalted butter
2 tablespoons sweet paprika
1 teaspoon hot paprika
1/4 cup low-sodium chicken broth, if needed

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Steps:

  • Dry-brine the turkey: Pat the turkey dry and put on a rimmed baking sheet. Rub 2 tablespoons salt, 1 teaspoon pepper, the garlic powder and dried dill all over the turkey. Refrigerate, uncovered, overnight.
  • Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Toss the thyme, shallots, carrots, celery and turkey neck with the olive oil in a large roasting pan; set a rack on top. Stuff the turkey cavity with the apple, garlic and fresh dill and tie the legs together with kitchen twine. Place the turkey breast-side up on the rack and tuck the wings under the body. Let sit at room temperature 30 minutes.
  • Roast the turkey 1 hour, then baste with the pan drippings. Roast for 1 more hour, basting every 30 minutes. Melt the butter with the sweet paprika and hot paprika in a small saucepan over medium heat. Brush the turkey all over with about half of the butter. Continue roasting until the skin is crisp and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 15 to 60 more minutes, brushing with more of the butter during the last 10 minutes. (Add the broth to the roasting pan if the drippings are getting too dark.) Remove the turkey from the oven and brush with the remaining butter. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy.

TURKEY PAPRIKASH



Turkey Paprikash image

Make and share this Turkey Paprikash recipe from Food.com.

Provided by dicentra

Categories     Turkey Breasts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 1/2 cups uncooked medium egg noodles (about 8 ounces)
2 teaspoons vegetable oil
1 cup reduced-fat sour cream
2 tablespoons paprika, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 cup vertically sliced onion
1 lb turkey breast cutlets, cut into 1/4-inch-wide strips
1/2 cup reduced-sodium fat-free chicken broth

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Steps:

  • Cook noodles according to package directions, omitting salt and fat.
  • While noodles cook, heat oil in a large nonstick skillet over medium-high heat.
  • Combine sour cream, 1 tablespoon paprika, 1/4 teaspoon salt, and pepper in a bowl; set aside.
  • Combine 1 tablespoon paprika, 1/4 teaspoon salt, onion, and turkey, tossing to coat.
  • Add turkey mixture to pan; sauté 4 minutes or until turkey is done. Add broth; cook 2 minutes or until liquid almost evaporates. Reduce heat to medium-low.
  • Add sour cream mixture; cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.

TURKEY-AND-ONION PAPRIKASH



Turkey-and-Onion Paprikash image

Paprikash, a Hungarian dish that gets its bold color and flavor from paprika, is usually made with chicken or turkey legs. Cutlets are quick-cooking and lower in fat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 25m

Number Of Ingredients 10

1 pound turkey cutlets, halved horizontally
Salt and pepper
3 tablespoons unsalted butter, divided
1 medium yellow onion, thinly sliced
4 plum tomatoes, diced small
2 tablespoons sweet or smoked paprika
3/4 cup chicken broth
1/3 cup sour cream
Cooked egg noodles, for serving
1/4 cup fresh dill, chopped

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Steps:

  • Pat turkey dry with paper towels and season with salt and pepper.
  • In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
  • Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute.
  • Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.

Nutrition Facts : Calories 295 g, Fat 13 g, Fiber 4 g, Protein 31 g, SaturatedFat 8 g

GROUND TURKEY PAPRIKASH AND MACARONI



Ground Turkey Paprikash and Macaroni image

Make and share this Ground Turkey Paprikash and Macaroni recipe from Food.com.

Provided by Charlotte J

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 lb elbow macaroni
salt
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 1/3 lbs ground lean white turkey meat
2 -3 garlic cloves, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
black pepper
1 cup chicken stock
1 cup sour cream
2 tablespoons flat leaf parsley, chopped
2 tablespoons dill, chopped

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Steps:

  • Bring a pot of water to boil add pasta and salt.
  • Cook pasta 6 minutes to al dente.
  • Heat a deep skillet over medium high heat.
  • Add extra-virgin olive oil then butter then ground meat and brown.
  • Add garlic, onions, red bell peppers and seasonings to the turkey.
  • Cook 5 or 6 minutes then add chicken stock and sour cream to the pan.
  • Bring to a boil and reduce heat to low.
  • Add cooked pasta and stir.
  • Let pasta absorb some sauce, a minute or so.
  • Adjust seasonings and serve.
  • Garnish the prepared dish with chopped parsley.

TURKEY PAPRIKASH



TURKEY PAPRIKASH image

Categories     Onion     Poultry     Bake     Quick & Easy

Yield 4

Number Of Ingredients 11

1 chopped onion
1 glass chardonnay
1 head garlic
1/2 c. sour cream
1 lb. skinless, chicken or turkey breast
1 Sage leaf
1 red pepper
1 tbl. olive oil
mushrooms, sliced
1 can tomatoe paste
1/2 c. water

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Steps:

  • saute vegetables in oil, set aside saute poultry in drippings add water, tomatoe paste mix well, add to vegetables combine with poultry add sour cream, heat through serve over rice/noodles

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