Looking for something different to make with all those Thanksgiving turkey leftovers? What about a vibrant, smoky Paprikash?
Yes. Turkey sandwiches are awesome, especially on soft white bread with mayonnaise. But for something a bit more, um … refined, I do suggest a Paprikash. Plus, Paprikash is super fun to say. My husband kept asking me what I was cooking simply because he wanted to hear me say “Paprikash” in my slightly offensive Hungarian accent. Sometimes I’m unwittingly entertaining.
So what’s so great about Paprikash anyways, you ask? A bed of soft, light egg noodles. A creamy sauce, brilliant in color and teeming with flavor. Tender onions and turkey. And SMOKED PAPRIKA. Duh. I’m obsessed with the stuff.
Recipe notes: I used turkey cutlets for this recipe, but if you are making this with turkey leftovers, simply add your shredded turkey into the sauce during the last few minutes of cooking. This will heat the turkey, but prevent it from drying out due to overcooking.
- 1 pound turkey cutlets (chop each cutlet into four pieces)
- 3 tbsp. unsalted butter
- 1 medium yellow onion, sliced
- 1 (14.5 oz) can diced tomatoes (drained)
- 2 tbsp. smoked paprika
- 3/4 cup chicken broth
- 1/2 cup sour cream
- Cooked egg noodles, for serving
- Fresh dill, chopped, for serving
Chop each turkey cutlet into about four pieces (large bite-sized pieces) or if you prefer to serve the turkey cutlets whole, you can leave them whole. Season with S/P. Heat 1 tbsp. butter in a skillet on medium-high and cook the turkey until cooked through, about 2 minutes per side. Transfer to a plate and cover with foil.
In the same skillet, reduce heat to medium and add the remaining 2 tbsp. butter, onion, and diced tomatoes. Cook until the onion is softened, about 5 minutes. Add paprika and cook 1 minute more.
Add broth and cook until slightly thickened, about 5 minutes. If you are using leftover turkey, place the turkey in the skillet during the last few minutes of cooking. Remove from heat and stir in the sour cream. Add the cooked turkey cutlets to the sauce and stir to combine. Serve immediately over egg noodles and sprinkle with dill.
Time: 30 minutes or less
Recipe source: Adapted from Everyday Food, Sept. 2012