Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  turkey -- cooked & cubed
     1/2      teaspoon  mixed vegetable seasoning
  8          teaspoons  butter
  4             cloves  garlic -- minced
  2          teaspoons  scallions -- chopped
  6          teaspoons  brandy
  1                cup  white wine
  2          teaspoons  tomato paste
  6          teaspoons  whole wheat flour
  1                cup  mushrooms -- chopped
  2               cups  broth
  1              pound  pecans
  1 1/2           cups  sour cream
     1/2           cup  fresh parsley -- chopped

Preparation:

Season turkey with mixed vegetable seasoning. In skillet, melt 1/2 of butter and brown turkey; place turkey in ovenproof casserole with lid. In same skillet, saute garlic and scallions. Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth. Add mushrooms and broth. Pour sauce over turkey in casserole. Add pecans. Bake covered 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined. Return to oven and bake covered about 10 minutes. Sprinkle with parsley and serve.

Nutritional Information:

1128 Calories (kcal); 88g Total Fat; (71% calories from fat); 60g Protein; 20g Carbohydrate; 209mg Cholesterol; 266mg Sodium