Turkey and Wild Rice Casserole
1 package (6 ounce) long grain and wild rice mix
1/2 pound bulk sausage
1 cup sliced fresh mushrooms
1/2 cup celery
1 tablespoon cornstarch
1 cup milk
1 tablespoon worchestershire sauce
3 cups cooked turkey, chopped
1 cup dried cranberries
Prepare rice. Set aside.
Cook sausage, mushrooms and celery. Drain grease, leaving 1 tablespoon. Set mixture aside.
Add corn starch to drippings. Stir and cook one minute. Add milk and worchestershire sauce. Cook until thick.
Combine all ingredients in a greased casserole. Bake uncovered at 375 degrees for 45 minutes.
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