lightened up turkey paprikash

Meave avatar
By Amy H.
from Detroit, MI

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!

serves 4
prep time 5 Min
cook time 1 Hr
method Bake

Ingredients For lightened up turkey paprikash

  • 1 - 2 lb
    turkey breast tenderloin
  • 5 tsp
    paprika, separated
  • dash
    salt & pepper
  • 2 Tbsp
    extra virgin olive oil
  • 1 sm
    onion, finely chopped
  • 2 Tbsp
    all purpose flour
  • 1 c
    plain nonfat greek yogurt
  • 2 c
    chicken or turkey stock (not broth)
  • hot, cooked spaetzle

How To Make lightened up turkey paprikash

  • 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.
  • 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.
  • 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.)
  • 4
    Slice turkey and serve over spaetzle with sauce.
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