Pan-fried paprika turkey

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Prep time:

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Serves: 4

By AnnieOneForTennis



  • 3 tbsp white wine vinegar

  • 1 tsp paprika (or more to taste)

  • 1 bay leaves

  • 4 cloves garlic unskinned

  • 8 turkey thighs boneless, unskinned and cut in half

  • 3 tbsp Worcestershire sauce


  1. Infuse the oil with the garlic and bay leaf by heating the oil gently and frying for 20 minutes. Remove from oil.
  2. Turn heat up high and add the turkey (seasoned). Fry for 5 minutes then turn over. Fry another 5 minutes.
  3. Add the paprika and wine and vinegar, stir and bubble gently for 5 minutes.
  4. Serve with mashed potatoes - use the oil, garlic and bay leaf to boil them and then remove the garlic and bay leaf and mash.

Handy Hint

You can vary the amount of white wine and white wine vinegar to taste. or use red wine and red wine vinegar. Or indeed sherry!

Additional Information

  • Low fat

  • Chicken

  • Christmas

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • AnnieOneForTennis 22/06/10 19:28

    Excellent with hot smoked paprika! And red wine.