Turkeypaprikash Recipes

Steps:

• Dry-brine the turkey: Pat the turkey dry and put on a rimmed baking sheet. Rub 2 tablespoons salt, 1 teaspoon pepper, the garlic powder and dried dill all over the turkey. Refrigerate, uncovered, overnight.
• Position a rack in the lowest part of the oven, remove the other racks and preheat to 350 degrees F. Toss the thyme, shallots, carrots, celery and turkey neck with the olive oil in a large roasting pan; set a rack on top. Stuff the turkey cavity with the apple, garlic and fresh dill and tie the legs together with kitchen twine. Place the turkey breast-side up on the rack and tuck the wings under the body. Let sit at room temperature 30 minutes.
• Roast the turkey 1 hour, then baste with the pan drippings. Roast for 1 more hour, basting every 30 minutes. Melt the butter with the sweet paprika and hot paprika in a small saucepan over medium heat. Brush the turkey all over with about half of the butter. Continue roasting until the skin is crisp and a thermometer inserted into the thigh registers 160 degrees F to 165 degrees F, 15 to 60 more minutes, brushing with more of the butter during the last 10 minutes. (Add the broth to the roasting pan if the drippings are getting too dark.) Remove the turkey from the oven and brush with the remaining butter. Transfer the turkey (on the rack) to a rimmed baking sheet and let rest 30 minutes before carving. Use the pan drippings for gravy.

Steps:

• Pat turkey dry with paper towels and season with salt and pepper.
• In a large skillet, heat 1 tablespoon butter over medium-high. In batches, cook turkey until cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.
• Reduce heat to medium, then add onion, tomatoes, and remaining 2 tablespoons butter; cook until onion has softened and tomatoes have broken down, 6 minutes. Add paprika and cook 1 minute.
• Add broth and cook, stirring, until slightly thickened, 2 minutes. Remove from heat and stir in sour cream. Return turkey to pan along with any accumulated juices. Sprinkle with dill and serve over noodles.

Steps:

• Cook noodles according to package directions, omitting salt and fat.
• While noodles cook, heat oil in a large nonstick skillet over medium-high heat.
• Combine sour cream, 1 tablespoon paprika, 1/4 teaspoon salt, and pepper in a bowl; set aside.
• Combine 1 tablespoon paprika, 1/4 teaspoon salt, onion, and turkey, tossing to coat.
• Add turkey mixture to pan; sauté 4 minutes or until turkey is done. Add broth; cook 2 minutes or until liquid almost evaporates. Reduce heat to medium-low.
• Add sour cream mixture; cook 1 minute or until thoroughly heated, stirring constantly (do not boil). Serve over noodles.

Steps:

• In a large pot of boiling salted water, cook noodles until al dente; drain. In a bowl, toss turkey with 1 tablespoon paprika; season with salt and pepper. In a large nonstick skillet, heat oil over medium. Working in batches, brown turkey, 3 to 5 minutes; transfer to a plate. Add onion to skillet; cook, stirring, until tender, 4 to 6 minutes.
• Return turkey to skillet (along with any juices); add tomatoes (with juice), 1 tablespoon paprika, and 1/2 cup water. Bring to a boil; reduce to a simmer. Cook, breaking up tomatoes with a wooden spoon, until turkey is opaque throughout, 2 to 4 minutes.
• Remove from heat, and stir in sour cream; season with salt and pepper. Serve paprikash over noodles.

Steps:

• Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta 6 minutes to al dente.
• While water comes to a boil and pasta cooks, heat a deep skillet over medium high heat. Add extra-virgin olive oil then butter then ground meat. Break up meat and crumble, 2 to 3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5 or 6 minutes then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley and dill.

Steps:

• 1. In dutch oven, saute onions & garlic. Add ground turkey and scramble until no longer pink.
• 2. Drain excess fat.
• 3. Stir in paprika and thyme.
• 4. Add broth and uncooked noodles, bring to a boil.
• 5. Reduce heat and simmer for 10 minutes, stirring occasionally.
• 6. Mix sour cream with flour then stir into noodle mixture.
• 7. Simmer for an additional 3 minutes, stirring until thickened.
• 8. Serve over steamed broccoli.

Steps:

• Bring a pot of water to boil add pasta and salt.
• Cook pasta 6 minutes to al dente.
• Heat a deep skillet over medium high heat.
• Add extra-virgin olive oil then butter then ground meat and brown.
• Add garlic, onions, red bell peppers and seasonings to the turkey.
• Cook 5 or 6 minutes then add chicken stock and sour cream to the pan.
• Bring to a boil and reduce heat to low.
• Add cooked pasta and stir.
• Let pasta absorb some sauce, a minute or so.
• Adjust seasonings and serve.
• Garnish the prepared dish with chopped parsley.