This Turkey & Pecan Casserole is a comforting, elegant main dish that transforms leftover roasted turkey into a gourmet meal. The turkey is nestled in a luxurious sauce made with sautéed mushrooms, scallions, garlic, and a splash of brandy and white wine for depth. A velvety sour cream finish adds richness, while toasted pecans provide a delightful crunch and nutty aroma. ItâÂÂs perfect for holiday leftovers, special weeknight dinners, or feeding a crowd. The combination of savory herbs, aromatic wine reduction, and creamy texture makes this casserole both hearty and sophisticated. Serve it hot with crusty bread to soak up every drop of the delicious sauce.
Turkey & Pecan Casserole
Description
This Turkey & Pecan Casserole is a comforting, elegant main dish that transforms leftover roasted turkey into a gourmet meal. The turkey is nestled in a luxurious sauce made with saut&# 195;©ed mushrooms, scallions, garlic, and a splash of brandy and white wine for depth. A velvety sour cream finish adds richness, while toasted pecans provide a delightful crunch and nutty aroma. ItâÂÂs perfect for holiday leftovers, special weeknight dinners, or feeding a crowd. The combination of savory herbs, aromatic wine reduction, and creamy texture makes this casserole both hearty and sophisticated. Serve it hot with crusty bread to soak up every drop of the delicious sauce.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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Season the cubed turkey with 1/2 teaspoon mixed vegetable seasoning.
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In a large skillet, melt half of the butter over medium heat.
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Brown the seasoned turkey pieces in the skillet, then transfer them to an ovenproof casserole dish with a lid.
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In the same skillet, sauté minced garlic and chopped scallions until fragrant, about 1-2 minutes.
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Add brandy and white wine to the skillet, increasing heat to bring to a boil for about 1 minute to reduce slightly.
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Reduce heat to low and whisk in tomato paste and whole wheat flour until well combined.
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Cook the mixture, stirring constantly, until the sauce thickens and becomes smooth.
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Add chopped mushrooms and broth to the skillet, stirring to combine.
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Pour the mushroom sauce evenly over the turkey in the casserole dish.
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Scatter the pecans over the turkey and sauce.
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Cover the casserole and bake for 35 to 40 minutes, or until the turkey is heated through and tender.
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Remove the casserole from the oven.
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Spoon about 2 cups of the hot sauce from the casserole into a mixing bowl.
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Stir the sour cream into the reserved sauce until smooth and creamy.
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Return the sour cream mixture to the casserole, stirring gently to combine thoroughly.
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Cover and return to the oven to bake for an additional 10 minutes.
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Sprinkle with chopped fresh parsley and serve immediately.
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.
Note
If you do not have leftover cooked turkey, you can use a rotisserie chicken or roast a turkey breast beforehand and cube it.
For a non-alcoholic version, substitute the brandy and white wine with additional chicken or vegetable broth and a splash of apple cider vinegar for acidity.
Toasting the pecans in a dry skillet for a few minutes before adding them to the casserole will enhance their nutty flavor.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the oven to prevent the sour cream from splitting.
