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