1 pkg. turkey thighs
1/2 c. brown rice
1/2 c. wild rice
1 can mushroom pieces
1 onion, sauteed
2 c. chopped celery
1 c. cream of mushroom soup
1 green pepper
1/2 c. water
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper

Simmer thighs in salted water 1 to 1 1/2 hours. Cool, cut in bite size pieces. Combine all ingredients with thighs. Bake in ovenproof casserole for 1 1/2 hours at 350 degrees. Serves 6 to 8 people.