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.
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.
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.
Serve turkey on noodles and spoon a generous amount of sauce over top.
Slow cooker method:
Brown turkey thighs for 4-5 minutes in olive oil, skin-side down and put aside.
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.
Cook 4-6 hours on medium-high.
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.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
Stoneboat Vineyards 2010 Pinotage
Rosewood Estates Winery 2010 Merlot
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Sleeman Cream Ale
Lighter flavours in the beer will complement the egg noodles while gently cutting the sour cream in the stew.
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