Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Turkey and Pecan Casserole

8 c turkey, cooked cubed 1/2 tsp mixed vegetable seasoning 8 T
butter 4 cloves garlic, minced 2 T scallions, chopped 6 T brandy 1 c
white wine 2 T tomato paste 6 T whole wheat flour 1 c mushrooms,
chopped 2 c broth 1 lb pecans 1 1/2 c sour cream 1/2 c fresh parsley,
chopped

Season turkey with mixed vegetable seasoning. In skillet, melt 1/2 of
butter and brown turkey; place turkey in ovenproof casserole with
lid. In same skillet, saute garlic and scallions. Add brandy and
wine; increase heat and boil about 1 minute. Reduce heat to low and
whisk in tomato paste, and flour. Cook, stirring until smooth. Add
mushrooms and broth. Pour sauce over turkey in casserole. Add pecans.
Bake covered 35 to 40 minutes or until turkey is tender. Remove from
oven. Spoon about 2 cups of turkey sauce into bowl; stir in sour
cream; return to casserole, stirring until thoroughly combined.
Return to oven and bake covered about 10 minutes. Sprinkle with
parsley and serve.

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