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- 8 cups turkey, cooked and cubed
- ½ teaspoon mixed vegetable seasoning
- 8 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons scallions, chopped
- 6 tablespoons brandy
- 1 cup white wine
- 2 tablespoons tomato paste
- 6 tablespoons whole wheat flour
- 1 cup mushrooms, chopped
- 2 cup broth
- 1 pounds pecan pieces
- 1½ cup sour cream
- ½ cup fresh parsley, chopped
- Preheat oven to 350ºF.
- Season turkey with mixed vegetable seasoning.
- In skillet, melt ½ of butter and brown turkey; place turkey in ovenproof casserole with lid.
- In same skillet, sauté 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 in a preheated oven for 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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