In a large bowl, mix the first five ingredients. Add the turkey, celery, cranberries, cheese and pecans; toss to coat.
Arrange tart shells on an ungreased baking sheet. Fill with turkey mixture. Bake at 375° for 10-12 minutes or until heated through. Serve warm.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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