For turkey-paprika cutlets, cook the fussili in salted water until al dente.
Cut the turkey meat into noodles and season with salt and pepper.
Fry the diced onion in oil, add the turkey meat and the pressed garlic.
Fry the chopped bell bell pepper briefly with the meat. Pour in the whipping cream, add oregano to taste and cook on low heat for about 10-12 minutes.
Serve the turkey and paprika dumplings with the fusilli. It goes very well with green salad.
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