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3\/4 C. all-purpose flour<\/span><\/p>\n 2 tsp. salt<\/span><\/p>\n 1\/4 tsp. pepper<\/span><\/p>\n 6 turkey thighs (4 to 5 pounds)<\/span><\/p>\n 3 T. vegetable oil<\/span><\/p>\n 2 C. chopped fresh mushrooms<\/span><\/p>\n 3 green onions, sliced<\/span><\/p>\n 1-1\/2 tsp. dried thyme<\/span><\/p>\n 2 C. turkey or chicken broth<\/span><\/p>\n 1\/3 C. tomato paste<\/span><\/p>\n 1 C. (8 ounces) sour cream<\/span><\/p>\n Hot cooked noodles<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a bowl or resealable plastic bag, combine flour, salt and pepper. Add turkey, one piece at a time; dredge or shake to coat. In a skillet, brown turkey in oil. Add mushrooms, onions and thyme. Combine the broth and tomato paste until smooth; pour over turkey. Cover and simmer for 1-1\/2 hours or until the turkey juices run clear; skim fat. Stir in sour cream; heat through (do not boil). Serve over noodles. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 3\/4 C. all-purpose flour 2 tsp. salt 1\/4 tsp. pepper 6 turkey thighs (4 to 5 pounds) 3 T. vegetable oil 2 C. chopped fresh mushrooms 3 green onions, sliced 1-1\/2 tsp. dried thyme 2 C. turkey or chicken broth 1\/3 C. tomato paste 1 C. (8 ounces) sour cream Hot cooked noodles \u00c2\u00a0 In a bowl or resealable plastic bag, combine flour, salt and pepper. Add turkey, one piece at a time; dredge or shake to coat. In…<\/p>\n