2 c onion, thinly sliced
1 Large clove garlic, minced
2 tbsp margarine
2 tbsp paprika
1-1/2 c dry red wine
1-1/2 c reduced-sodium chicken bouillon
2-1/2 lbs TURKEY THIGHS, skinned, boned
4 c potatoes, peeled and cut into 1/2-inch cubes
Lemon Juice of one
1/2 tsp salt
1/4 tsp cracked pepper
1/2 c non-fat sour cream
In 5-quart Dutch oven, over medium-high heat, saute onion and garlic in margarine 4 to 5 minutes or until onion is translucent. Stir in paprika and cook 1 minute. Reduce heat to medium; stir in wine and bouillon.
Add turkey thighs to mixture. Increase heat to high, bring mixture to boil for 2 minutes. Reduce heat to low, cover and simmer 1 to 1-1/2 hours or until a meat thermometer inserted in thickest part of turkey thigh registers 180-185 degrees F and turkey is fork tender.
Remove turkey, cool slightly, cut into 1/2-inch cubes, cover and reserve in refrigerator.
Increase heat to medium, add potatoes and simmer mixture 15 to 20 minutes or until potatoes are fork tender.
Return turkey to mixture and heat for 3-4 minutes, until hot.
Add lemon juice, salt and pepper. Remove saucepan from heat and quickly stir in sour cream. Return to heat 1 minute or until mixture is heated throughout.
448 Total Calories
13 g Total Fat
26 % Daily Total Fat
122 g Cholesterol
747 mg Sodium
41 g Total Carbohydrates
40 g Protein