I especially enjoy this unusual Turkey-Pumpkin Goulash during the chilly season. This goulash is a lighter twist on the usual Hungarian stew. The pumpkin acts as a thickener to the stew and add a silky richness to the flavor. Add a bit of crushed red pepper if you like some added heat.
This recipe is also a delicious made with leftover turkey. See variation below.

2 large turkey thighs (1 3/4 pounds each), skin and fat removed, meat cut into 1-inch pieces
1/3 cup CuisineMentor Hungarian Goulash Spice Blend
2 teaspoons coarse kosher salt
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 (optional)
salt, pepper
1 1/2 pounds egg noodles
5 tablespoons butter
Sour cream

Place turkey, spice blend, and salt 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, taking care not to burn. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, and garlic; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.

Season stew with salt and pepper.
Serves 8.

Notes:
Can be made 2 days ahead. Chill uncovered until cold, then cover and refrigerate. Rewarm stew over medium heat before serving.

Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain noodles; return to pot. Add butter to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Serve, passing sour cream alongside.

Made with Leftover Turkey:
You will need about 4 cups cooked turkey meat in bite size pieces.
Place spice blend, and salt in large resealable plastic bag. Heat oil in large pot over medium-high heat. Place onions and potatoes in bag with spice mixture. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally taking care not to burn. Add broth, pumpkin, any leftover spice in plastic bag and garlic; bring to boil. Reduce heat; cover and simmer until potatoes are soft, about 45 minutes hour. Add cooked turkey and simmer about 15 minutes.
Season stew with salt and pepper.
Serve over cooked buttered noodles. Pass sour cream alongside.

Vegetarian Pumpkin Goulash:
Use any bite size cooked vegetables, or a combination. Try butternut squash, sweet pumpkin, carrots, green beans, sweet potatoes, yams, cauliflower, mushrooms, …..
Use recipe for leftover Turkey. Substitute 4 cups cooked, but crisp vegetables for cooked turkey, and vegetable broth for chicken broth. Continue with recipe. Add vegetables after 45 minutes, heat for 5 minutes.
Season stew with salt and pepper.
Serve over cooked buttered noodles. Pass sour cream alongside.

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