Turkey And Pecan Casserole

Recipe Ingredients

8 cups	1896ml	Turkey - cooked & cubed
1/2 teaspoon	2.5ml	Mixed vegetable seasoning
8 tablespoons	120ml	Butter
4		Garlic - minced
2 tablespoons	30ml	Scallions - chopped
6 tablespoons	90ml	Brandy
1 cup	237ml	White wine
2 tablespoons	30ml	Tomato paste
6 tablespoons	90ml	Whole wheat flour
1 cup	146g / 5.1oz	Mushrooms - chopped
2 cups	474ml	Broth
1 lb	454g / 16oz	Pecans
1 1/2 cups	355ml	Sour cream
1/2 cup	73g / 2.6oz	Fresh parsley - chopped

Recipe Instructions

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.

Source:
Uncle Ben's Advertisement -- November 1994

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.