Turkey Paprikash
Transport your taste buds to the heart of Hungary with this rich and comforting Turkey Paprikash. Featuring tender, bone-in turkey thighs simmered in a luscious sauce infused with sweet Hungarian paprika, smoky paprika, and a touch of garlic, this dish is a flavorful twist on a traditional classic. The sauce, enriched with tangy sour cream and thickened to perfection, creates a velvety texture that pairs beautifully with egg noodles, rice, or crusty bread. Perfect for a cozy dinner, this one-pot meal is both hearty and satisfying, offering a delightful balance of bold spices and creamy indulgence. With its vibrant color and irresistible aroma, turkey paprikash is an ideal choice for a family meal or an impressive dinner party centerpiece.
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Recipe Information
Ingredients
- 4 pieces turkey thighs (bone-in, skin-on)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika
- 1 cup crushed tomatoes
- 2 cups chicken broth
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley, finely chopped
- 4 servings egg noodles or rice (optional, for serving)
Instructions
Pat the turkey thighs dry with paper towels. Season them on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat the olive oil in a large, wide skillet or Dutch oven over medium-high heat. Add the turkey thighs, skin side down, and sear for 4-5 minutes per side, until golden brown. Remove the turkey and set aside.
In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.
Add the minced garlic, sweet Hungarian paprika, and smoked paprika to the skillet. Stir for 1 minute, allowing the spices to bloom and become fragrant.
Stir in the crushed tomatoes and chicken broth, scraping the bottom of the pan to deglaze and incorporate any browned bits. Bring the mixture to a simmer.
Return the turkey thighs to the skillet, skin side up. Cover and reduce the heat to low. Simmer gently for 35-40 minutes, or until the turkey is tender and cooked through (internal temperature should reach 165°F/74°C).
In a small bowl, whisk together the sour cream and all-purpose flour to form a smooth paste. Gradually add a ladle of the hot sauce from the skillet to the sour cream mixture, stirring to temper it.
Stir the tempered sour cream mixture back into the skillet, mixing thoroughly to create a creamy and rich sauce. Simmer gently for 5 minutes, but do not let it boil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the turkey paprikash hot, garnished with freshly chopped parsley. Pair with egg noodles, rice, or your choice of side for a complete meal.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.0 g | 86% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1564 mg | 68% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
