Turkey & pecan casserole
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Turkey & pecan casserole
  Turkey    Casserole    Poultry    Pecans  
Last updated 6/12/2012 1:27:54 AM. Recipe ID 63015. Report a problem with this recipe.
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      Title: Turkey & pecan casserole
 Categories: Poultry, Main dish
      Yield: 6 Servings
  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,
  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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Recipe ID 63015 (Apr 03, 2005)

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