• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
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  • NEW BRUNSWICK
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  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
1
Nutritional Information

Per serving

Calories:
402
Protein:
42 g
Fat:
16 g
Carbohydrates:
23 g
Serves: 4
Prep Time: 20 mins
Cook Time: 60 mins
  1. Preheat oven to 350ºF (180ºC).
  2. Season turkey thighs with salt and pepper. Heat oil in a large oven-proof casserole and brown turkey thighs for 4-5 minutes on each side. Add onion and green bell pepper, garlic and half of the paprika (1 Tbsp/15 mL) and cook until onions are translucent. Add canned tomatoes and the rest of the paprika and simmer for 10 minutes. Cover and place in the oven for 50-60 minutes or until meat falls away from the bone.
  3. In the meantime, boil a large pot of water for the egg noodles and cook according to package instructions. Remove turkey from the sauce and place on a platter to keep warm.
  4. Combine sour cream and flour together, then stir this mixture into the tomato/paprika sauce and bring to a gentle boil on the stovetop. Taste and adjust seasoning.
  5. Serve turkey on noodles and spoon a generous amount of sauce over top.
Slow cooker method:
  1. Brown turkey thighs for 4-5 minutes in olive oil, skin-side down and put aside.
  2. Combine the salt, pepper, garlic, onion, green bell pepper, paprika and tomatoes in a large bowl. Spoon half the mixture in the bottom of a slow cooker, add thighs and top with balance of sauce.
  3. Cook 4-6 hours on medium-high.
  4. Combine sour cream and flour together, then stir this mixture into the tomato/paprika sauce. Taste and adjust seasoning. Serve turkey on cooked egg noodles and spoon a generous amount of sauce over top.

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