Pumpkin-Turkey "Ghoulash" with Caraway Noodles

Ingredients

• •2 large turkey thighs
• •½ cup Hungarian paprika
• •2 teaspoons coarse kosher salt
• •1 teaspoon freshly ground black pepper
• •3 tablespoons olive oil
• •2 large onions
• •2 large russet potatoes
• •4 cups low-salt chicken broth
• •1 can pure pumpkin
• •4 cloves garlic
• •1 leaf bay leaf
• •1 sprig fresh thyme
• •1½ pounds egg noodles
• •5 tablespoons butter
• •1 tablespoon caraway seeds
• •1 cup Sour cream

Cooking Instructions

1. 1.

   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.

   70 min

2. 2.

   Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. Rewarm stew over medium heat before serving.

   5 min

3. 3.

   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.

   15 min