Turkey and Wild Rice Casserole

2 1/2 cups water
1 cup uncooked wild rice
4 cups cut up cooked turkey
1 bag (1 pound) frozen mixed vegetables, thawed
1 1/2 cups uncooked instant brown rice
1/2 tsp salt
1/2 tsp thyme
1 cup chicken broth, heated
20 oz alfredo pasta sauce
1/2 cup plain bread crumbs
1/4 cup finely chopped walnuts
3 Tbsp butter, melted

In saucepan, heat water to rolling boil. Stir in wild rice; reduce heat. Cover and simmer 40-50 minutes or until rice is tender. Heat oven to 350. Spray 3 quart casserole dish with cooking spray. In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth and alfredo sauce. Pour into casserole dish. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture. Bake uncovered about 45 minutes or until hot.

Stuffing Stuffed Mushrooms

20 large white mushrooms (about 2 pounds total), stems removed
1 cup leftover stuffing
1/2 cup finely grated parmesan cheese

Preheat the oven to 400. On a lightly greased baking sheet, bake the mushroom caps, stem sides down, for 10 minutes. Meanwhile, in a small bowl, combine the stuffing and cheese. Flip the mushroom caps over and mound the stuffing into each one. Bake until the mushrooms are tender and the stuffing is golden, about 20 minutes.

Makes 20