Pumpkin-Turkey "Ghoulash" With Caraway Noodles
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
47
Spice
42
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
Coarse Kosher Salt3 tbsps
Olive Oil1
Bay Leaf680 g
Egg Noodle5 tbsps
Butter1 tbsp
Caraway SeedsDirections:
1
Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag
2
Seal bag; shake
3
Heat oil in large pot over medium-high heat
4
Remove turkey from spice mixture (reserve spice mixture in bag)
5
Add turkey to pot; cook 5 minutes
6
Place onions and potatoes in bag with spice mixture
7
Seal bag; shake to coat
8
Add vegetables to pot; cook 5 minutes, turning occasionally
9
Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil
10
Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour
11
Discard thyme sprig
12
Stir in 1 tablespoon chopped thyme
13
Season stew with salt and pepper
14
DO AHEAD: Can be made 2 days ahead
15
Chill uncovered until cold, then cover and chill
16
Rewarm stew over medium heat before serving
17
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
18
Drain noodles; return to pot
19
Add butter and caraway seeds to noodles
20
Toss until butter melts
21
Divide noodles among bowls; top with stew
22
Sprinkle with remaining 2 tablespoons chopped thyme
23
Serve, passing sour cream alongside
24
Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon pepper in large resealable plastic bag
25
Seal bag; shake
26
Heat oil in large pot over medium-high heat
27
Remove turkey from spice mixture (reserve spice mixture in bag)
28
Add turkey to pot; cook 5 minutes
29
Place onions and potatoes in bag with spice mixture
30
Seal bag; shake to coat
31
Add vegetables to pot; cook 5 minutes, turning occasionally
32
Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil
33
Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour
34
Discard thyme sprig
35
Stir in 1 tablespoon chopped thyme
36
Season stew with salt and pepper
37
DO AHEAD: Can be made 2 days ahead
38
Chill uncovered until cold, then cover and chill
39
Rewarm stew over medium heat before serving
40
Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
41
Drain noodles; return to pot
42
Add butter and caraway seeds to noodles
43
Toss until butter melts
44
Divide noodles among bowls; top with stew
45
Sprinkle with remaining 2 tablespoons chopped thyme
46
Serve, passing sour cream alongside