Pumpkin-Turkey Goulash

• 2 (1 3/4 lb) skinless turkey thighs, cut into 1 inch pieces
• 12 cup sweet paprika (or a combo) or 12 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 12 lbs egg noodles
• 5 tablespoons butter
• 1 tablespoon caraway seed

1. Place turkey, paprika, 2 t salt, and 1 t pepper in a large resealable bag.
2. Seal bag; shake.
3. Heat oil in large pot over med-high.
4. Remove turkey from spice mixture (reserve spice mixture in bag).
5. Add turkey to pot; cook 5 minute Place onions and potatoes in bag with spice mixture.
6. Seal bag; shake to coat.
7. Add veggies to pot; cook 5 min, turning occasionally.
8. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to a boil.
9. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.
10. Discard thyme sprig.
11. Stir in 1 T chopped thyme.
12. Season stew with salt and pepper.
13. Can be made ahead up to 2 days ahead.
14. Cook noodles til tender but still firm to bite.
15. Drain noodles; return to pot.
16. Add butter and caraway seeds.
17. Toss until butter melts.
18. Divide noodles among bowls; top with stew and sprinkle with remaining thyme.
19. Serve with sour cream, if desired.

turkey thighs, sweet paprika, kosher salt, pepper, olive oil, onions, russet potatoes, chicken broth, pumpkin, garlic, bay leaf, thyme, fresh thyme, egg noodles, butter, caraway seed

Taken from www.food.com/recipe/pumpkin-turkey-goulash-268306 (may not work)