6 c. cut up turkey or chicken
2 (10 1/2 oz.) cans condensed cream of mushroom soup
2 1/2 c. milk
3/4 c. regular long grained rice
1/4 c. dry vermouth or other dry white wine
1/4 c. chopped parsley
1/4 c. dried bread crumbs
2 c. chopped celery
2 tbsp. butter

Preheat oven to 350 degrees. In 2 1/2 quart casserole, stir turkey, soup, milk, celery, rice, wine and parsley. Cover casserole and bake 1 1/2 hours, stirring once or twice, until rice is cooked and mixture is hot bubbly. Meanwhile, in small saucepan over medium heat, melt butter. Stir in bread crumbs; set aside. When turkey mix is hot and bubbly, uncover. Sprinkle with crumb mix and bake 15 minutes more or until crumbs are golden. Makes 8 to 10 servings.