*  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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