This is great over noodles, the traditional way to serve paprikas. I use the mixture lots of other ways too. You can bake a potato, cut it in half, take out some of the potato to leave the shell. Blend the potato with the turkey, stuff the potato shell and reheat. Or serve over mashed potatoes. Another delicious dinner can be had by warming some good quality tortillas, either corn or flour, make a line of turkey down the center of the tortilla, then roll up and eat with fresh tomatoes, avocado, lettuce and a little salsa. Sometimes I drop some of the turkey into a vegetable soup. I double this recipe, freeze in zip-lock bags so I have it on hand for quick dinners.
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This makes 4 to 6 servings:
- 2 1/2 pounds turkey pieces (thighs have the most meat)
- 4 - 6 pieces of bacon
- 1 onion, chopped
- 1/2 cup stock or water
- 2 teaspoons paprika (preferably Hungarian sweet, and definitely not hot)
- 1/2 cup sour cream (optional)
- salt to taste
In an overproof saucepan, cook bacon until crisp. Remove bacon from pan and drain. Brown turkey in rendered bacon fat. Remove from pan. In the same pan, saute the onions with paprika until onion is limp, 5 minutes.
Return turkey pieces to pan, and sprinkle crumbled bacon over. Pour stock or water over.Cover and bake at 300 degrees for 2 hours or so. Turn the turkey occasionally and check to make sure the stock hasn't evaporated. Add a little water if it gets too dry.
Remove from the oven. Cool enough to remove the skin (a great treat for the dogs) and bones (not a great treat for the dogs!). Shred the turkey. Taste for salt and pepper. The sour cream, which can be stirred in now, is traditional, but I prefer it without it.
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