Lovely different thing to do with leftover turkey. Or even with fresh! Noodles can be tossed with butter before stew is ladled over if you like some extra calories. Stew keeps extremely well in refrigerator should you decide to make it in advance.

Recipe doubles well.

Inspired/adapted from Epicurious.

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Name: Pumpkin-Turkey Stew (Ghoulash)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 lb. Turkey meat leg or breast, chopped 1/2" pieces; or ground chilies some cayenne,; 1 teaspoon salt; 1/2 teaspoon black pepper freshly ground; 1 tablespoons olive oil; 1 large onions chopped (about 1.5 cups); 1 large russet potatoes (.75pounds total) peeled, cut into 1/2-inch pieces; 2 cups low-salt chicken broth; 1 14 1/2- ounce can pure pumpkin; 2 garlic cloves chopped; 1 bay leaf; 1 large fresh thyme sprig plus 3 tablespoons chopped fresh divided; OR 1 tbs. dried thyme; 12 ozs egg noodles; Sour cream

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INGREDIENTS

1 lb. Turkey meat ; leg or breast, chopped 1/2" pieces
1/4 cup mixed peppers, ineet, hot and smoked pap
or ground chilies ; some cayenne,
1 teaspoon salt
1/2 teaspoon black pepper ; freshly ground
1 tablespoons olive oil
1 large onions chopped (about 1.5 cups)
1 large russet potatoes (.75pounds total) ; peeled, cut into 1/2-inch pieces
2 cups low-salt chicken broth
1 14 1/2- ounce can pure pumpkin
2 garlic cloves ; chopped
1 bay leaf
1 large fresh thyme sprig plus 3 tablespoons chopped fresh ; divided
OR 1 tbs. dried thyme
12 ozs egg noodles
Sour cream

INSTRUCTIONS

Place turkey, paprika, salt, and pepper in large resealable plastic bag. Seal bag; shake.

Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes.

Place onions and potatoes in bag with spice mixture (If none is left, add a teaspoon or two more to bag). Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally.

Add broth, pumpkin, garlic, bay leaf, and ½ of thyme if using fresh (all if using dried); bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Discard thyme sprig. Stir in rest of fresh thyme.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Divide noodles among bowls; top with stew. Sprinkle with 1 Tbs. fresh thyme. Serve, passing sour cream alongside.

NOTES

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Pumpkin-Turkey Stew (Ghoulash)

1 lb. Turkey meat leg or breast, chopped 1/2" pieces
1/4 cup mixed peppers, ineet, hot and smoked pap
 or ground chilies some cayenne,
1 teaspoon salt
1/2 teaspoon black pepper freshly ground
1 tablespoons olive oil
1 large onions chopped (about 1.5 cups)
1 large russet potatoes (.75pounds total) peeled, cut into 1/2-inch pieces
2 cups low-salt chicken broth
1 14 1/2- ounce can pure pumpkin
2 garlic cloves chopped
1 bay leaf
1 large fresh thyme sprig plus 3 tablespoons chopped fresh divided
 OR 1 tbs. dried thyme
12 ozs egg noodles
 Sour cream

Place turkey, paprika, salt, and pepper in large resealable plastic bag. Seal bag; shake.

Heat oil in large pot over medium-high heat. Remove turkey from spice mixture (reserve spice mixture in bag). Add turkey to pot; cook 5 minutes.

Place onions and potatoes in bag with spice mixture (If none is left, add a teaspoon or two more to bag). Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally.

Add broth, pumpkin, garlic, bay leaf, and ½ of thyme if using fresh (all if using dried); bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Discard thyme sprig. Stir in rest of fresh thyme.

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Nutrition

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Serving Size: 1 Serving (337g)
Recipe Makes: 4 Servings

Calories: 501
Calories from Fat: 87 (17%)

Amt Per Serving		% DV

	Total Fat 9.7g	13 %
	Saturated Fat 3.3g	17 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 2.2g
Cholesterol 151mg		46 %
Sodium 383.7mg		13 %
Potassium 673.6mg		18 %
Total Carbohydrate 62.4g		18 %
	Dietary Fiber 2.9g	12 %
	Sugars, other 59.5g
Protein 38.9g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 501

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