Turkey and Pecan Casserole

8 c turkey, cooked & cubed 1/2 tsp mixed vegetable seasoning 8 T butter 4
cloves garlic, minced 2 T scallions, chopped 6 T brandy 1 c white wine 2 T
tomato paste 6 T whole wheat flour 1 c mushrooms, chopped 2 c broth 1 lb
pecans 1 1/2 c sour cream 1/2 c fresh parsley, chopped

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.