12 slices roast turkey
1 (8 oz.) pkg. wild rice, cooked
1 lb. bulk sausage
1 (3 oz.) can mushrooms
2 cans mushroom soup
1 tsp. Worcestershire sauce
1 1/2 c. bread crumbs
1/4 c. butter

Cook sausage until brown and drain fat. Stir in mushrooms, soup, and Worcestershire sauce. Spoon half of rice mixture in greased casserole. Arrange turkey slices on this. Cover with rest of rice mixture. Top with buttered crumbs. Bake 1 hour at 375 degrees.