Pumpkin-Turkey "Ghoulash" with Caraway Noodles
A hearty Hungarian-inspired stew featuring tender turkey pieces and pumpkin in a rich paprika-spiced sauce, served over buttery caraway-seasoned egg noodles. This comforting dish combines classic goulash flavors with fall ingredients.
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.
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.
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.
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