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Turkey And Pecan Casserole

Turkey and Pecan Casserole recipe image
This Turkey and Pecan Casserole is a comforting dish that transforms leftover turkey into a luxurious meal. The turkey is browned with garlic and scallions, then simmered in a rich sauce made with brandy, white wine, and fresh mushrooms. The addition of pecans provides a wonderful crunch against the tender meat, while the final stir-in of sour cream creates a velvety, decadent texture. It&# 226;ÂÂs perfect for holiday leftovers, weeknight dinners, or cozy autumn evenings. The combination of savory herbs and nutty flavors makes this a satisfying centerpiece for any family table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 907.2
Description
This Turkey and Pecan Casserole is a comforting dish that transforms leftover turkey into a luxurious meal. The turkey is browned with garlic and scallions, then simmered in a rich sauce made with brandy, white wine, and fresh mushrooms. The addition of pecans provides a wonderful crunch against the tender meat, while the final stir-in of sour cream creates a velvety, decadent texture. It&# 226;€™s perfect for holiday leftovers, weeknight dinners, or cozy autumn evenings. The combination of savory herbs and nutty flavors makes this a satisfying centerpiece for any family table.
Ingredients
  • 8 cup Turkey, cooked & cubed 1/2 teaspoon mixed vegetable seasoning 8 T butter 4
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Season the cubed turkey with mixed vegetable seasoning.
  3. 3
    In a large skillet, melt half of the butter over medium-high heat and brown the seasoned turkey pieces. Transfer the browned turkey to an ovenproof casserole dish with a lid.
  4. 4
    In the same skillet, add the remaining butter and sauté the minced garlic and chopped scallions until fragrant, about 2 minutes.
  5. 5
    Pour in the brandy and white wine, increase heat, and boil for about 1 minute to deglaze the pan and reduce the alcohol.
  6. 6
    Reduce heat to low and whisk in the tomato paste and whole wheat flour until smooth.
  7. 7
    Stir in the chopped mushrooms and broth, cooking and stirring until the sauce thickens slightly.
  8. 8
    Pour the mushroom sauce evenly over the turkey in the casserole dish.
  9. 9
    Sprinkle the pecans over the top of the turkey and sauce.
  10. 10
    Cover the casserole and bake for 35 to 40 minutes, or until the turkey is heated through and tender.
  11. 11
    Remove from the oven. Carefully spoon about 2 cups of the hot turkey sauce into a small bowl.
  12. 12
    Stir the sour cream into the removed sauce until smooth, then stir this mixture back into the casserole dish, combining thoroughly.
  13. 13
    Return the covered casserole to the oven and bake for an additional 10 minutes.
  14. 14
    Remove from oven, sprinkle with fresh chopped parsley, and serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 907.2kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 2.4g12%
Cholesterol 331.2mg111%
Sodium 278.4mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 139.2g279%

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

Keywords: turkey, pecans, casserole, mushrooms, brandy, white wine, garlic, scallions, sour cream, leftover turkey, holiday dinner, comfort food, main dish, fall recipe, winter meal, creamy sauce, oven baked, family dinner, protein rich
Read it online: https://www.chefs-mate.com/recipe/turkey-and-pecan-casserole/