Pumpkin-Turkey "Ghoulash" With Caraway Noodles

Name: Pumpkin-Turkey "Ghoulash" With Caraway Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.
2
Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper.
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.

1664

kcal

Calories

Fat

194

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin-Turkey "Ghoulash" With Caraway Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!