Assorted cuts of turkey breast are a deliciously lean and economical alternative to other meats and is readily availible in the meat section of grocery stores. This tasty casserole will remind you of the classic beef dish, stroganoff. Serve with cooked noodles or rice.

Turkey Pecan Casserole

2 pounds turkey breast tenderloins, diced
1/2 teaspoon seasoned salt
4 tablespoons butter
4 garlic cloves, crushed
1 green onion, chopped

2 tablespoons tomato paste
6 tablespoons whole wheat flour

2 cups chicken broth
6 tablespoons brandy
1 cup dry white wine
1 (4-ounce) can sliced mushrooms, drained
1 cup chopped pecans
1 1/2 cups sour cream
1/2 cup chopped flat-leaf parsley

Cooked noodles or rice for accompaniment

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. Stir in tomato paste and flour and cook for 1 minute, stirring constantly. Slowly add chicken broth, brandy and white wine while stirring; increase the heat and boil about 1 to 2 minutes, stirring until smooth and thickened. Stir in mushrooms.
4. Pour the sauce over the turkey and sprinkle with chopped pecans.
5. Bake in a 350°F (175°C) oven covered for 35 to 40 minutes, or until the turkey is tender.
6. Remove from the oven and spoon about 2 cups of the pan drippings into a bowl. Stir in sour cream and return mixture to pan, stirring until thoroughly combined.
7. Return to the oven and bake, covered, for about 10 minutes more. Sprinkle with chopped parsley.
8. Serve with noodles or rice.

Makes 8 servings.