Pumpkin Turkey Goulash Recipes

Steps:

• Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Steps:

• Place turkey, paprika, 2 teaspoons salt, and 1 teaspoon 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. Seal bag; shake to coat. Add vegetables to pot; cook 5 minutes, turning occasionally. Add broth, pumpkin, garlic, bay leaf, and thyme sprig; bring to boil. Reduce heat; cover and simmer until potatoes begin to fall apart, about 1 hour.
• Discard thyme sprig. Stir in 1 tablespoon chopped thyme. Season stew with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and chill. 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 and caraway seeds to noodles. Toss until butter melts. Divide noodles among bowls; top with stew. Sprinkle with remaining 2 tablespoons chopped thyme. Serve, passing sour cream alongside.

Steps:

• In a Dutch oven, brown meat in 2 tablespoons oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 2 hours. Stir in bouillon and tomatoes. Wash pumpkin; cut a 6 to 8 in. circle around top stem. Remove top and set aside; discard seeds and loosen fibers from inside. , Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining oil. Bake at 325° for 2 hours or just until the pumpkin is tender (do not overbake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Steps:

• Char the peppers evenly under a hot broiler, or over an open flame on the stovetop. Place in a bowl and cover with plastic; cool to handle. Peel the peppers and chop.
• Heat the EVOO, 2 turns of the pan, in a large Dutch oven or a deep skillet over medium-high heat. Pat the meat dry and add to the pan. Brown and crumble the meat, then season with the Worcestershire, sweet paprika, hot paprika, rosemary, marjoram and some salt and pepper. Add the garlic and onions, and cook until the onions are tender, another 7 to 8 minutes. Next, add the tomato paste and stir 1 minute. Add the roasted peppers, stock and tomato sauce. Simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat stirring frequently.
• To serve, heat water to a boil. Salt the water, and cook the egg noodles to al dente. Reserve 1/3 cup of the starchy water and drain. Then return the pasta to the hot pot. Add the butter, parsley and some salt. Toss to combine and melt the butter. Add some starchy water if the noodles begin to stick together.
• Serve the goulash in shallow bowls, nested in the parsley egg noodles, and top with a dollop of creme fraiche.

Steps:

• Cook turkey, onions, and green peppers in the microwave, drain and add sauce.
• Cook macaroni according to package directions and drain.
• Mix together and enjoy!

Steps:

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

Steps:

• Cook turkey in olive oil until no longer pink. Add onion and celery, cook until onion is soft. Add green pepper and garlic, cook several minutes. Add tomatoes with liquid, mushrooms, along with other seasonings.
• While mixture simmers, cook pasta according to directions. Be sure pasta is not overcooked before adding to mixture as it will continue to soften. Add drained pasta into sauce, cover and let simmer about 1/2 hour to absorb flavor. Stir occasionally. Sprinkle with parmesan cheese if desired.