On a clean suface cut turkey into bite sized pieces.
In a large skillet, combine the turkey, paprika, and oil; cook over medium heat, stirring constantly, for about 5 minutes or until browned. Remove the turkey and set aside. Add in skillet, chopped onion, chopped green bell pepper, chopped garlic cloves, chopped celery, and sliced mushrooms. Cook, over medium heat, stirring constantly, for about 4 minutes. Add canned whole tomatoes, chicken broth, chopped potatoes, frozen peas, parsley, pepper, oregano, and thyme; mix well. Add the reserved turkey and cook, covered, over low heat for about 40 minutes or until tender.