Turkey Pecan Caserole  

   Yield: 10 servings


8 cups              turkey, cooked & cubed 

1/2 tsp              mixed vegetable seasoning 

8 Tbl                butter 

4                       cloves garlic, minced 


2 Tbl                yellow onion, chopped 

1 ¼ cup            white wine 

2 Tbl                tomato paste

6 Tbl                whole-wheat flour 

1-cup                mushrooms, chopped 

2 cups              chicken or turkey broth 

1 lb                   pecans 

1 1/2 cups        sour cream 

1/2 cup            fresh parsley, chopped 



Season turkey with Chef Johnny’s E-Z seasoning.  In skillet, melt 1/2 of butter 
and brown turkey;  place turkey in ovenproof casserole with lid.  In the
same skillet, sauté garlic and scallions.  Add 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 and 1 Tbl of Chef Johnny's Pecan Pumpkin Seasoning. Bake covered 35 to 40minutes 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.

© Chef Johnny 2001

     

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