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Turkey And Pecan Casserole

Turkey and Pecan Casserole recipe image
This comforting Turkey and Pecan Casserole is a sophisticated yet home-style main dish that brings warmth to any table. It features tender cubes of cooked turkey nestled in a luxurious, creamy sauce enriched with sautéed mushrooms, garlic, and scallions. The depth of flavor comes from a deglaze of brandy and white wine, thickened with whole wheat flour and tomato paste for a robust texture. Toasted pecans add a delightful crunch and nutty aroma, while a swirl of sour cream at the end ensures the dish remains silky and tangy. Perfect for weeknight dinners that need a touch of elegance or for holiday gatherings, this casserole is hearty and satisfying. It’s an excellent way to use leftover turkey, turning it into a gourmet-style meal with minimal effort but maximum flavor impact.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 913.2
Description
This comforting Turkey and Pecan Casserole is a sophisticated yet home-style main dish that brings warmth to any table. It features tender cubes of cooked turkey nestled in a luxurious, creamy sauce enriched with sautéed mushrooms, garlic, and scallions. The depth of flavor comes from a deglaze of brandy and white wine, thickened with whole wheat flour and tomato paste for a robust texture. Toasted pecans add a delightful crunch and nutty aroma, while a swirl of sour cream at the end ensures the dish remains silky and tangy. Perfect for weeknight dinners that need a touch of elegance or for holiday gatherings, this casserole is hearty and satisfying. It’s an excellent way to use leftover turkey, turning it into a gourmet-style meal with minimal effort but maximum flavor impact.
Ingredients
  • 8 cups Turkey, cooked & cubed
  • 2 tablespoons tomato paste
  • 1/2 teaspoons Mixed vegetable seasoning
  • 6 tablespoons whole wheat flour
  • 8 tablespoons Butter
  • 1 cups mushrooms, chopped
  • 4 whole Cloves garlic, minced
  • 2 cups broth
  • 2 tablespoons Scallions, chopped
  • 1 lbs pecans
  • 6 tablespoons Brandy
  • 1 1/2 cups sour cream
  • 1 cups White wine
  • 1/2 cups fresh parsley, chopped
Directions
  1. 1
    Preheat oven to 350°F (175°C).
  2. 2
    Toss the cubed turkey with the mixed vegetable seasoning.
  3. 3
    In a large skillet over medium-high heat, melt half of the butter (4 tablespoons).
  4. 4
    Add the seasoned turkey to the skillet and brown lightly on all sides.
  5. 5
    Transfer the browned turkey to an ovenproof casserole dish with a lid.
  6. 6
    In the same skillet, reduce heat to medium and add the remaining butter.
  7. 7
    Add the minced garlic and chopped scallions; sauté for 1 minute until fragrant.
  8. 8
    Pour in the brandy and white wine; increase heat and boil for about 1 minute to reduce slightly.
  9. 9
    Reduce heat to low and whisk in the tomato paste and whole wheat flour until smooth.
  10. 10
    Cook, stirring constantly, until the mixture is smooth and cooked through.
  11. 11
    Stir in the chopped mushrooms and broth; bring to a simmer.
  12. 12
    Pour the mushroom sauce evenly over the turkey in the casserole dish.
  13. 13
    Sprinkle the pecans over the top of the turkey and sauce.
  14. 14
    Cover the casserole and bake for 35 to 40 minutes, or until the turkey is heated through and tender.
  15. 15
    Remove the casserole from the oven.
  16. 16
    Carefully spoon about 2 cups of the hot turkey sauce into a separate bowl.
  17. 17
    Stir the sour cream into the bowl of hot sauce until fully incorporated and smooth.
  18. 18
    Pour the creamy sauce back into the casserole dish, stirring gently to combine with the turkey and pecans.
  19. 19
    Return the covered casserole to the oven and bake for an additional 10 minutes.
  20. 20
    Remove from oven, sprinkle with fresh chopped parsley, and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 913.2kcal
% Daily Value *
Total Fat 22.0g34%
Saturated Fat 11.9g60%
Cholesterol 263.8mg88%
Sodium 368.8mg16%
Total Carbohydrate 23.2g8%
Dietary Fiber 1.4g6%
Sugars 0.9g
Protein 97.3g195%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, toast the pecans lightly in a dry pan before adding them to the casserole.

If you do not have brandy, you can substitute with an additional splash of white wine or a splash of apple cider vinegar for acidity.

To prevent the sour cream from curdling, ensure it is at room temperature before mixing with the hot sauce, and add it off the heat or just before the final baking step.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to maintain creaminess.

This recipe is excellent for using leftover roasted turkey. If using raw turkey, cook it thoroughly before assembling the casserole.

Keywords: turkey, pecans, casserole, mushrooms, creamy, brandy, wine, garlic, scallions, sour cream, baking, comfort food, dinner, leftover turkey, nutty, herbs, parsley, whole wheat, tomato paste, easy main
Read it online: https://www.chefs-mate.com/recipe/turkey-and-pecan-casserole-2/