Serving
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Turkey Paprika
North America

Serves
Effort:
Sched:
DoAhead:  
6 main  
**
40 min  
Yes
This delicious recipe includes plenty of sauce so it goes well over pasta or with rice. It's a great way to use up leftover turkey. As with most dishes of this sort it is not brought back to a simmer after stirring in the sour cream, but if you reheat briefly to a simmer later it isn't going to make a big difference.




1
8
4
3
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2
1
1/2
1/8
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1
1
#
oz
oz
T
---
T
T
t
t
---
c
c
Turkey, cooked
Onion
Mushrooms (1)
Butter
-- Paprika mix
Flour, all purpose
Paprika (2)
Salt
Pepper
-----------
Stock (3)
Sour Cream
Prep   -   (15 min)
  1. Shred or dice TURKEY into pieces about 3/4 inch.
  2. Chop ONION medium.
  3. Slice MUSHROOMS about 1/8 inch thick.
  4. Mix together all Paprika mix items.
Run   -   (25 min)
  1. Heat Butter in a sauté pan and fry Onion stirring until onions are just tender.
  2. Sprinkle on Paprika mix, blend well and fry stirring until flour is well cooked but not at all browned.
  3. Gradually stir in Stock until it is well incorporated and somewhat thickened.
  4. Stir in sliced Mushrooms. Cover tightly and simmer slowly for about 10 minutes.
  5. Stir in Turkey and bring back to a simmer. Check salt and pepper to taste. Adjust liquid if needed for desired consistency (a bit more liquid for rice than for pasta).
  6. Stir in Sour Cream and bring up hot but not quite to a simmer. serve immediately with rice or over pasta.
NOTES:
  1. Mushrooms:   Crimini or Portobella are good, or regular white mushrooms. If you use canned add later along with turkey.
  2. Paprika:   Use real Hungarian sweet paprika from a reputable source, not that sawdust flavored coloring powder they sell in the supermarkets.
  3. Stock:   Preferably this will be stock you just made out of the roasted turkey carcass after stripping the meat off.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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