James's Sausage Turkey Casserole

 

1 cup uncooked long grain rice (not instant)
1 pkg. (4 - 6 oz.) long grain and wild rice blend with seasonings and herbs
1 lb. Roll Sausage
1 medium onion, chopped
1 lb. fresh mushrooms, coarsely sliced
1 tsp. chili powder
1/2 tsp. ground black pepper
1/4 tsp. powdered thyme
2 cups cooked turkey, cut into bite size pieces
2 cans (8 oz. each) sliced water chestnuts, drained
1 can (10.5 oz.) cream of chicken soup
2 cups turkey or chicken broth

Pre-heat oven to 350F. Cook all rice according to package directions for each. In large skillet, brown and crumble sausage. Remove sausage to paper towels. In same skillet, cook onions and mushrooms in drippings until tender, about 5 minutes. Add chili powder, pepper and thyme. Transfer cooked rice, sausage and vegetable mixture to large mixing bowl. Add turkey, water chestnuts, soup and broth and mix together well. Place in large ungreased casserole dish and bake uncovered 45 minutes. Serves 8-10. Refrigerate leftovers.

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