Turkey-Pumpkin Goulash

Pairs Well With


2 large turkey thighs (1 3/4 pounds each), skin removed, meat cut into 1-inch pieces

1/2 cup Hungarian sweet paprika or Hungarian hot paprika (or a mixture of both)

2 teaspoons coarse kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons olive oil

2 large onions, chopped (about 3 cups)

2 large russet potatoes (about 1 1/2 pounds total), peeled, cut into 1-inch pieces

4 cups low-salt chicken broth

1 14 1/2-ounce can pure pumpkin

4 garlic cloves, chopped

1 bay leaf

1 large fresh thyme sprig plus 3 tablespoons chopped fresh thyme, divided

1 1/2 pounds egg noodles

5 tablespoons butter

1 tablespoon caraway seeds

Sour cream


Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag. Seal bag; shake. Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper.                 

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.