Turkey Paprika

21 May

When my mom first said that she was making turkey paprika, my first thought was an image of a turkey covered in paprika and baked. It wasn’t (although that might not be such a bad idea, come to think of it), but what it is… it’s heaven on a plate.

I don’t think I can adequately describe turkey paprika; it’s turkey and onions and garlic in a creamy paprika-y sauce, served over egg noodles. However, that’s just telling you what it is. The taste is beyond my powers of description, so you’ll just have to try it and see.

To start off with, make sure you have a supply of bacon grease on hand. If you don’t, fry up a packet of bacon and do whatever you want with it, but save the grease and store it in an airtight container in the fridge. It keeps for a long time, and you can use it just like you’d use cooking oil but it adds a TON more flavor than just plain veggie oil. With that said, on to the recipe.

  • 4-6 cups water, salted
  • 1 package egg noodles
  • 1 lb. Boneless skinless turkey breasts (or chicken)
  • 1 teaspoon paprika
  • 1 medium onion, chopped
  • 1 teaspoon paprika
  • 2-3 cloves of garlic, minced
  • 1 cup chicken broth
  • 1 8-oz. package cream cheese
  • 1-2 teaspoons paprika
  • 2-3 teaspoons sugar

Start boiling your water (salted, mind) for your noodles. Cook the noodles according to the directions on the package.

Take a package of boneless skinless chicken breasts and cut them into bite-sized chunks, or medallions- whatever floats your boat. Melt a little bacon grease in a pan, and the fry up the turkey so that it’s nice and golden brown and mostly cooked in the center. Sprinkle some paprika on it while it’s cooking.

Don’t worry if it’s not totally cooked all the way through… it’s still got a little bit of cooking to do in the sauce.

Remove the turkey from the pan, cover, and set aside. We’ll deal with it in a few minutes.

Next, DO NOT CLEAN THE PAN, FOR THE LOVE OF ALL THAT’S GOOD AND HOLY! Okay, my rant is done. Chop up a medium-sized onion into strips or chunks, again, whatever makes you happy. Add a little bit more bacon grease to the pan and cook your onion until it’s nice and translucent (I love that word). Add a few teaspoons (?) of paprika to the onions. While they’re cooking, mince a couple cloves of garlic and add them just before the onion is done. Don’t add them too early, or else they’ll burn.

Burned garlic= gross.

When your garlic/onion is done, add about a cup of chicken broth (or vegetable or beef broth) or stock to your pan.

Then add the turkey back in the pan. Looks weird now, but it gets SO much better.

Cut an 8 oz. package of cream cheese (I like Philadelphia, but you could use whatever brand you want) into chunks and place them in the pan. They will slowly start to melt into creamy goodness.

No, this recipe is not low fat. Do not even kid yourself.

Make sure your noodles are cooking. When they’re al dente, drain in a colander.

Stir the onion/turkey/garlic/broth/cream cheese mixture occasionally until all the creamy goodness is combined and smelling good. Add more paprika. Pretend this entire dish is good for you, if it makes you feel any better.

Add a few tablespoons of granulated sugar, and stir. Add salt and pepper to taste, and then ladle the creamy heavenly stuff over your noodles (which should be strained by now), and serve. Bon appétit!

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One Response to “Turkey Paprika”

  1. Dick Adams May 25, 2011 at 12:17 am #

    I tried this recipe, and it was wunderbar! Two thumbs up!

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