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Turkey Pecan Casserole

2 pounds turkey, diced
1/2 teaspoon seasoned salt
4 tablespoons butter
4 garlic cloves, crushed
1 green onion, chopped
6 tablespoons brandy
1 cup white wine
2 tablespoons tomato paste
6 tablespoons whole wheat flour
1 cup chopped mushroom
2 cups chicken broth
1/2 pound pecans, chopped
1 1/2 cups sour cream
1/2 cup chopped flat-leaf parsley

1. Sprinkle seasoned salt on diced, turkey.
2. In a large skillet, melt butter, add turkey, cook until lightly brown; remove to a 3 quart casserole dish.
3. In same skillet, over medium heat, saute crushed garlic cloves and chopped green onion. Add brandy and white wine; increase the heat and boil about 1 minute. Reduce heat to low and whisk tomato paste and whole wheat flour. Cook, stirring until smooth. Add chopped mushrooms and chicken broth. Pour the sauce over the turkey and sprinkle with chopped pecans.
4. Bake in a 350*F oven covered for 35 to 40 minutes, or until the turkey is tender. Remove from the oven and spoon about 2 cups of the pan drippings into a bowl. Stir in sour cream and return, stirring until thoroughly combined. Return to the oven and bake, covered, for about 10 minutes more. Sprinkle with chopped parsley.

Makes 8 servings.

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