*  Exported from  MasterCook  *

                             Turkey Paprikash

Recipe By     : Country Living (July 1998)
Serving Size  : 4    Preparation Time :24:00
Categories    : Country Living (July 1998)       Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      small         onions -- halved
   3      cloves        garlic -- sliced
     1/4  cup           olive oil
   1      to 2 tbls.    paprika
     3/4  teaspoon      salt
   4      each          boneless, skinless turkey breast cutlets -- (1 1/4
lbs.)
   2      large         carrots, cut crosswise -- into 2" slices

Day before serving, marinate turkey:  In food processor fitted with chopping
blade, puree 2 onion halves, the garlic, 3 tablespoons olive oil, the paprika
and 1/2 tea salt until smooth.  In 1-quart bowl, combine puree and turkey
cutlets.  Cover and refrigerate until ready to grill.

Next day, heat indoor or outdoor grill to medium.  Coat grill rack with
nonstick cooking spray.  In 2-quart saucepan, heat 4 inches water to boiling
over high heat.  Add remaining onion halves and the carrots, reduce heat to
medium, and cook, covered, 5 to 8 minutes or until vegetables soften slightly.
Drain well; let cool.  Thread onions and carrots onto several thin metal or
soaked bamboo skewers.  Brush with remaining olive oil and sprinkle with
remaining salt.

Grill vegetables 6 inches above heat 5 minutes.  Turn and cook 5 to 8 minutes
longer or until cooked through.  Place vegetable skewers on edge of grill
using indirect heat to keep warm.  Grill turkey cutlets 4 to 6 minutes on each
side or until cooked through.

On large serving plate, place turkey cutlets in center of plate and surround
with onions and carrots.


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