| | Turkey Paprikash 1
Recipe By : Country Living (July 1998)
Serving Size : 4 Preparation Time :24:00
Categories : Country Living (July 1998) Poultry
Amount Measure Ingredient -- Preparation Method
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6 small onions, halved
3 cloves garlic, sliced
1/4 cup of olive oil
1 - 2 tablespoons of paprika
3/4 teaspoon of salt
4 boneless, skinless turkey breast cutlets, 1 1/4 pounds each lbs.)
2 large carrots, cut crosswise into 2″ slices
Day before serving, marinate turkey: In food processor fitted with chopping blade, puree 2 onion halves, the garlic, 3 tablespoons olive oil, the paprika and 1/2 tea salt until smooth. In 1-quart bowl, combine puree and turkey cutlets. Cover and refrigerate until ready to grill.
Next day, heat indoor or outdoor grill to medium. Coat grill rack with nonstick cooking spray. In 2-quart saucepan, heat 4 inches water to boiling over high heat. Add remaining onion halves and the carrots, reduce heat to medium, and cook, covered, 5 to 8 minutes or until vegetables soften slightly. Drain well; let cool. Thread onions and carrots onto several thin metal or soaked bamboo skewers. Brush with remaining olive oil and sprinkle with remaining salt.
Grill vegetables 6 inches above heat 5 minutes. Turn and cook 5 to 8 minutes longer or until cooked through. Place vegetable skewers on edge of grill using indirect heat to keep warm. Grill turkey cutlets 4 to 6 minutes on each side or until cooked through.
On large serving plate, place turkey cutlets in center of plate and surround with onions and carrots.
(Low Fat)Turkey Paprikash 2
12 ounces of cooked turkey breasts *
2 teaspoons of paprika
2/3 cup of plain low-fat yogurt
1 tablespoon of tomato paste
3 cups of hot cooked noodles
1 medium onion, sliced into rings
1 teaspoon of instant chicken bouillon
2 tablespoons of flour
2 tablespoons of snipped fresh parsley
* sliced 1/4 inch thick
Spray a cold large skillet with nonstick spray. Heat over medium heat for 1 minute. Add turkey slices to skillet. Cover and cook about 3 minutes or till heated through. Remove turkey slices from skillet and keep warm. For sauce, add onion rings to skillet. Cook and stir till rings are tender but not brown. Carefully stir in paprika, bouillon granules, 3/4 cup water, and 1/8 t pepper. Combine yogurt, flour, and tomato paste; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Toss parsley with hot cooked noodles. Arrange noodles on a large serving platter. Top with turkey slices. Spoon some sauce over turkey; pass remaining. |
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