lightened up turkey paprikash

Name: Lightened Up Turkey Paprikash
Prep time: 5 min
Cook time: 1 h
Yield: 4
Cuisine: Hungarian
Ingredients: 1 - 2 pound(s) turkey breast tenderloin; 5 teaspoon(s) paprika, separated; dash(es) salt & pepper; 2 tablespoon(s) extra virgin olive oil; 1 small onion, finely chopped; 2 tablespoon(s) all purpose flour; 1 cup(s) plain nonfat greek yogurt; 2 cup(s) chicken or turkey stock (not broth); - hot, cooked spaetzle

14 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Oct 1, 2020

NOTE: Paprika is perishable! It should have a shelf life of about18 months if stored in a cool dark place. You can use sour cream and butter in this recipe instead of evoo and nonfat Greek yogurt, but honestly, you won't even miss them!

Rate

prep time 5 Min

cook time 1 Hr

method Bake

yield 4 serving(s)

Ingredients

1 - 2 pounds turkey breast tenderloin
5 teaspoons paprika, separated
dash salt & pepper
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 tablespoons all purpose flour
1 cup plain nonfat greek yogurt
2 cups chicken or turkey stock (not broth)
- hot, cooked spaetzle

How To Make lightened up turkey paprikash

Step 1

Combine 1 tsp. paprika, salt and pepper in a cup. Sprinkle on top of turkey. Roast Turkey for 30 minutes. Tent with foil and continue to bake 15 more minutes.

Step 2

Heat olive oil in medium sauce pan over medium heat. Add onion and remaining 4 tsp. paprika. Stir in flour. Add chicken broth. Reduce heat to low. Simmer and stir 3 minutes.
Step 3

Blend a small amount of hot mixture into yogurt, then add to sauce. Heat gently over low heat until serving temperature. (Do Not Boil.)
Step 4

Slice turkey and serve over spaetzle with sauce.
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