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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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From Bon Appetit. Reviews from Epicurious said it was good with smoked paprika. Ingredients:
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 |
Directions:
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.
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