- Fry the onion in oil until softened. Stir in the flour, paprika and cayenne pepper.
- Stir in chopped tomatoes and chicken stock. Add the rest of the vegetables, tomato puree and seasoning.
- Bring to the boil, reduce heat and simmer for 40 minutes.
- Add cooked diced turkey and allow to heat through for a few minutes. Stir in the yoghurt before serving.
Recipe from Bernard Matthews.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Try this to use up your leftover turkey from Christmas
400g Roast Turkey Breast Chunks 2 tbsp oil 1 onion, chopped 50g flour 1 tsp paprika Pinch cayenne pepper 1 can chopped tomatoes 850ml chicken stock 250g carrot, chopped 250g potatoes, diced 1 green pepper, chopped 100g tomato puree 250ml yoghurt Seasoning
Time: 15 minutes Serves: 1-2 Nutrition: n/a