---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Turkey and Pecan Casserole
  Categories: Poultry, Casseroles
       Yield: 6 servings
  
  
         Turkey and Pecan Casserole
   
   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, 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.
  
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