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
- 14 1/2 ounces pure pumpkin (1 can)
- 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
Description
Using Turkey Makes This Take On The Hungarian Beef Stew Lighter. Adjust The Heat Level By Using All Hot Paprika, All Sweet Paprika, Or A Combination.
Bon Appetit Magazine
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