Directions

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.

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.