Smoky Texas Turkey Paprikash

From David Bulla's article on turkey leftovers, which details instructions for making rich turkey stock.

  • 1/2 medium onion, diced
  • 2 tablespoons olive oil
  • 1 cup cooked turkey, bite sized pieces
  • 1 cup rich turkey stock
  • 2 tablespoons sweet paprika
  • 1 teaspoon chipolte chili powder (spicy, so this is optional)
  • 1/2cup sour cream (light or fat free is okay, but the real stuff is better)
  • Salt and pepper to taste
  • Chopped cilantro for garnish
  • Pasta or rice, cooked and ready to serve
  1. Over medium-high heat, sauté the onion in the olive oil until soft, about 5 minutes.
  2. Add the paprika and chipolte powder and mix it around to absorb the oil.
  3. Add the turkey stock and bring to a boil.
  4. Add the turkey meat, reduce to a simmer and cook until slightly thickened and reduced by about half.
  5. Season to taste with salt and pepper.
  6. Finish by stirring in the sour cream and serve over rice or pasta.
  7. Garnish with the cilantro.

Note: This recipe can be easily doubled.

Ready in: 1 Hr 15 Min

Kitchen tools you'll need for Smoky Texas Turkey Paprikash:
Mixing Bowls, Saucepan

Recipe editor Patricia Mitchell