Peel and dice onions and garlic.
Heat the butter in a large pot or dutch oven.
Add the onion and sauté until transparent.
Stir in the garlic and sauté until it releases its aroma.
Chop the carrots into small pieces. Add to the pot and sauté for another 5 minutes.
Stir fry the turkey for 5 minutes.
Sprinkle paprika powder over the meat and deglaze with beer.
Add the broth and season with salt and pepper .
Bring the goulash to the boil. Cover and simmer over a low heat for 1.5 hours.
Form leftover stuffing into balls.
Heat them up in a microwave or on a sheet pan in the oven at 350F for 10 minutes.
Ladle the goulash into bowls.
Top with the stuffing dumplings and serve.