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Turkey and Wild Rice Casserole

adapted by Southern Living Do Ahead Cookbook
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Ingredients
  

  • 1 6 ounce package long grain and wild rice mix
  • 1/2 pound sausage I used Jimmy Dean
  • 1 cup diced fresh mushrooms
  • 1/2 cup diced celery
  • 2 Tablespoons reserved sausage drippings
  • 2 Tablespoon cornstarch
  • 2 cups milk
  • 2 Tablespoon Worcestershire sauce
  • 3 cups chopped cooked turkey chicken may also be used
  • 1 cup dried cranberries

Instructions
 

  • Follow package directions to prepare rice mix.
  • In large skillet combine sausage, mushrooms, and celery. Cook over medium heat until browned. Reserve 2 tablespoons sausage drippings, drain the rest of the sausage.
  • Add cornstarch to drippings in skillet. Stir till there are no lumps. Heat one minute on high stirring constantly. Gradually add milk and Worcestershire sauce. Cook over medium heat stirring constantly until thickened.
  • Combine rice, sausage mixture, turkey, cranberries and sauce. Spoon mixture into a lightly greased oval baking dish.
  • Bake, uncovered, at 375 degrees for 40 - 45 minutes.

Notes

May be covered and refrigerated for 2 days or frozen for two weeks. If frozen, thaw before baking.
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