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Paprika turkey
A great way to use up your leftovers - give your turkey some spice with this simple dish
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Each serving contains:
MED
SALT
1.3g
LOW
SUGAR
8.1g
LOW
SAT
1.6g
LOW
FAT
5.9g
Ingredients
switch to imperial- 2 tsp vegetable oil
- 1 large onion, finely chopped
- 1 green pepper, chopped
- 1 tsp paprika
- 300ml chicken stock
- 1 tin chopped tomatoes
- 1 heaped tsp cornflour
- 300g cooked turkey, cut into bite-size pieces
- 150g natural yoghurt
- freshly ground black pepper
Method
Gently heat the oil in a large saucepan and gently fry the onion and green pepper until soft.
Then add the paprika, chicken stock and tomatoes.
In a glass or small bowl, mix the cornflour with a small amount of water, until it makes a smooth paste. Then gradually add it to the saucepan, stirring constantly, to help the sauce to thicken. Bring to the boil and simmer for 2-3 minutes.
Add the turkey to the sauce and simmer for 15 minutes, stirring occasionally, until the turkey is steaming hot.
Finally, stir in the yoghurt and season to taste.
Try serving with rice or boiled potatoes and vegetables.
Nutritional information
| Nutrient | Per 100g | Per 324g portion |
|---|---|---|
| Energy | 63 kcal (265 kJ) | 205 kcal (861 kJ) |
| Protein | 8.5g | 27.4g |
| Carbohydrate | 3.6g | 11.7g |
| (of which sugars) | 2.5g | 8.1g |
| Fat | 1.8g | 5.9g |
| (of which saturates) | 0.5g | 1.6g |
| Fibre | 0.6g | 1.8g |
| Sodium | 0.16g | 0.51g |
| Salt | 0.4g | 1.3g |
Allergy advice
Contains: milk; stock cubes may contain wheat (gluten) and/or celery. Always check the label.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start and after handling raw meat, including poultry. Keep raw meat away from ready-to-eat foods such as salad, fruit and bread. Make sure that the turkey is cooked until steaming hot all the way through, that no pink meat is left and that any juices run clear.
