Pumpkin-turkey Goulash

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 (1 3/4 lb) skinless turkey thighs, cut into 1 inch pieces
• 1/2 cup sweet paprika (or a combo) or 1/2 cup hot paprika (or a combo)
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 3 tablespoons olive oil
• 2 large onions, choppped
• 2 large russet potatoes, about 1 1/2 lb, peeled and cut in 1 inch pieces
• 4 cups low sodium chicken broth
• 1 (14 1/2 ounce) can pumpkin
• 4 garlic cloves, chopped
• 1 bay leaf
• 1 sprig fresh thyme, plus
• 3 tablespoons fresh thyme, chopped
• 1 1/2 lbs egg noodles
• 5 tablespoons butter
• 1 tablespoon caraway seed

Recipe

• 1 place turkey, paprika, 2 t salt, and 1 t pepper in a large resealable bag. seal bag; shake. heat oil in large pot over med-high. remove turkey from spice mixture (reserve spice mixture in bag). add turkey to pot; cook 5 minute place onions and potatoes in bag with spice mixture. seal bag; shake to coat. add veggies to pot; cook 5 min, turning occasionally. add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to a boil. reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.
• 2 discard thyme sprig. stir in 1 t chopped thyme. season stew with salt and pepper.
• 3 can be made ahead up to 2 days ahead.
• 4 cook noodles til tender but still firm to bite. drain noodles; return to pot. add butter and caraway seeds. toss until butter melts. divide noodles among bowls; top with stew and sprinkle with remaining thyme. serve with sour cream, if desired.