This turkey paprika is creamy, full of flavor, and ready in no time. Tender turkey with sweet peppers - your new go-to weeknight dinner.
This turkey paprika is ridiculously good and ridiculously easy. Juicy turkey cooks up in a creamy paprika sauce with sweet peppers, and suddenly, weeknight dinner feels like a treat.
No fancy tricks, no weird ingredients - just cozy, comforting food you'll want to eat straight from the pan. This is also a one-pan dish, by the way. Just like the One-Pot Lamb and Potatoes or the Hot Dog Pasta.
Prep Time: 15 minutes | Cook Time: 20 minutes | Ingredients: 12 + oil, salt & pepper | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Turkey: I used turkey breast cubes this time, but turkey thigh cubes are just perfect as well. Use what you have. If you like lean meat, make this Dutch Oven Breast next.
Paprika powder: Sweet paprika powder and a little sweet smoked paprika powder - Hungarian or Spanish, both work great. Use whatever you have, but make sure it's good quality. Cheap paprika just tastes like dust, and since this recipe calls for quite a bit, the flavor really makes a difference.
Peppers: You can use large red bell peppers or pointed red peppers. A mix of colors also works well, but don't use more than ยฝ a green bell pepper. Check out the Roasted Potatoes and Peppers, too.
Chicken stock: I usually use homemade, but store-bought works perfectly fine. If you choose that, consider low-sodium or just use a little less salt in the dish.
Sour cream: The classic ingredient in any paprikash. It makes the sauce creamy, rich, and utterly delicious.
See the recipe card for complete information on ingredients and quantities.
How to make turkey paprika?
Step #1: Cut the turkey into regular, bite-sized cubes.
Step #2: Sear the cubes in two batches and remove them from the pan.
Step #3: Sautรฉ the chopped onions and pepper cubes for about 3 minutes until the onions are translucent. Add the tomato paste, paprika, and thyme, and stir for 1 minute.
Step #4: Add the turkey, stock, and a pinch of salt and pepper. Cover the pan, leaving a small gap, and simmer for about 10 minutes, until the turkey is cooked through.
Step #5: Thicken the sauce with the cornstarch slurry.
Step #6: Stir in the sour cream and simmer the dish for 2 minutes; don't let it come to a boil. Adjust the taste with balsamic, salt, and pepper.
Tips & Tricks
Turkey choice: Dark meat (thighs) stays juicier, while the breast is leaner. You can use either of them or mix them. Check out this Turkey Breast with Sauce, too; it's amazing!
Don't rush the paprika: Let it bloom in a little fat (oil or butter) before adding liquids - it really deepens the flavor.
Make it ahead: This dish actually tastes better the next day, once the flavors have melded. Just like this Lentil and Chorizo Stew.
Store and reheat
Store the turkey paprika in an airtight container in the fridge for 3-4 days.
Freeze it in an airtight container for up to 3 months, and defrost in the fridge before reheating.
Reheat on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.
RecipeFAQs
Sure! It's very similar, just adjust the cooking time so the meat stays tender.
Add a pinch of cayenne or a chopped hot pepper when sautรฉing the paprika.
Yes, but they add sweetness and color. You could also replace them with mushrooms - a delicious version!
How to serve paprika turkey?
My favorite side dishes for it are nokedli or spรคtzle and sour cucumbers or other pickles on the side. But turkey paprika also goes perfectly well over rice, Red Skin Mashed Potatoes (or your favorite mashed potatoes), or egg noodles - the sauce soaks in beautifully.
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๐ Recipe
Creamy Turkey Paprika
Equipment
- Large saucepan or Dutch oven
Ingredients
- 1 ยฝ lbs turkey breast or thighs, Note 1
- 1 medium onion
- 2 red bell peppers or 2 large pointed peppers, Note 2
- 2 garlic cloves
- 2 tablespoons olive oil or vegetable oil, divided
- 1 tablespoon tomato paste
- 2 tablespoons sweet paprika powder Note 3
- 1 teaspoon sweet smoked paprika powder Note 4
- 1 teaspoon thyme
- ยพ cup chicken stock
- 1 ยฝ tablespoons cornstarch
- โ cup sour cream Note 5
- 1 teaspoon balsamic vinegar or to taste
- fine sea salt and ground black pepper
Instructions
- Cut the turkey into bite-sized cubes. Set them aside.1 ยฝ lbs turkey
- Chop the other ingredients: Finely chop the onion, and cut the peppers into small cubes. Set them aside. Mince the garlic, but keep it separated from the onions and the peppers.1 medium onion + 2 red bell peppers + 2 garlic cloves
- Sear the turkey: Heat 1 tablespoon of oil in the pan. Sear half of the turkey until golden on all sides, about 2-3 minutes per batch. The turkey doesn't need to be cooked through - just nicely seared. Remove them from the pan.
- Sautรฉ vegetables: Heat the 2nd tablespoon of oil in the pan. Sautรฉ the onions and the peppers for about 3 minutes until the onions are translucent.
- Additions: Add the tomato paste, paprika, and thyme, and stir continuously for 1 minute. Add the seared turkey, stock, and a little bit of salt and pepper. Simmer the dish for about 10 minutes, covered but with the lid slightly ajar, until the turkey is cooked through.1 tablespoon tomato paste + 2 tablespoons sweet paprika powder + 1 teaspoon sweet smoked paprika powder + 1 teaspoon thyme + turkey + ยพ cup chicken stock + fine sea salt and ground black pepper
- Thicken paprika sauce: Mix the cornstarch with 2-3 tablespoons of cold water to make a thick but pourable paste. Whisk the slurry into the paprika sauce and let it bubble briefly until the sauce visibly thickens.1 ยฝ tablespoons cornstarch
- Stir in the sour cream: Simmer for 2 minutes; don't let it come to a boil. Adjust the taste with balsamic, salt, and pepper.โ cup sour cream + 1 teaspoon balsamic vinegar + fine sea salt and ground black pepper
Notes
- Turkey: Both work great. The breast is leaner, while the thighs stay a bit juicier. You can use either, or a mix of both.
- Peppers: If the pointed red peppers are small (which they usually are), use 3. You can also use a colorful mix, but if you include green bell pepper, use only half, as it can be a bit bitter.
- Paprika: Use the best brand you can afford; it really makes a difference - cheap paprika only tastes of dust.
- Heat: If you like, you can use hot smoked paprika, or add a bit of hot paprika or cayenne pepper. Always use them to taste.
- Sour cream: You can replace it with cream cheese. If the sauce gets too thick, in this case, add a small splash of stock to loosen it. You can also use heavy cream instead of sour cream and adjust the acidity with a little extra balsamic, if necessary.
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