1-1/2 cups wild rice
1 (4 oz.) can cut mushrooms, undrained
2 cans cream of mushroom soup undiluted
1 teaspoon worcestershire sauce
1 pound bulk pork sausage
12 large slices Turkey or Chicken in bite size pieces
1-1/2 cups day-old bread crumbs
1/4 cup butter

Cook rice according to package directions. Meanwhile, in skillet cook sausage until brown, break in bits and pour off fat. Stir in mushroom soups, mushrooms, worcestershire sauce and meat. Put all together in greased baking dish. Cover with buttered crumbs.

Bake for 30 minutes at 375°F.

Note: Can be made a day a head or frozen.