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

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.

View Full Recipe