| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
6 |
Servings |
INGREDIENTS
|
|
Turkey and Pecan Casserole |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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