Hungarian Paprikash Stewed Turkey Legs and Thighs

There are a lot of edible parts on a wild turkey, and that includes the legs and thighs. These pieces are full of flavor and can be tender when treated properly in the kitchen. That means long and slow cooking at lower temperatures with plenty of liquid.

Treated right, the legs and thighs from your wild turkey can be tender and tasty. All images by Michael Pendley

That could be boiled, like you would for dumplings or soups, or simmered and stewed like this take on traditional Hungarian Chicken Paprikash, a dish rich in paprika spice flavor. The creamy, velvety sauce is centered around Hungarian Sweet Paprika. Go ahead and get the real stuff, as the flavor is much brighter and more intense. Traditionally, this meal is served over small dumplings, but wide egg noodles work in a pinch and are a lot easier to prepare, so that’s what we’ll use in this recipe.

A slow simmer in this rich, flavorful sauce makes leg and thigh meat fall away from the bone.

Start by trimming the skinned legs and thighs and separating them at the joint so they fit better in the pot. Trim away any visible connective tissue on the surface. Roll the turkey pieces in seasoned flour, then brown them on both sides in a large dutch oven in about a quarter inch of lard. You can use oil, but lard is traditional in the Hungarian style recipe.

Dredge the turkey in seasoned flour, then brown on both sides in lard.

Once the turkey is browned on all sides, remove it from the pan. Add the sliced onions. Cook until soft, about 5-8 minutes.

Remove the browned turkey from the pan and add the onions.

Add the garlic and cook an additional minute or two, stirring constantly to prevent the garlic burning. Add the tomato paste and chicken stock. Bring to a simmer.

Add chicken stock and tomato paste and bring the liquid to a simmer before returning the turkey to the pot.

Add the bullion, salt and pepper. Return the turkey to the pot and simmer for an hour. Add the sour cream and parsley and then stir gently to combine.

Add the sour cream and parsley, then continue to simmer until the turkey is tender.

Cover the pot with the lid and continue to simmer. Cook for an additional 60 to 90 minutes or until the turkey is tender and pulls easily from the bone. Serve over wide egg noodles topped with plenty of the pan sauce.