Turkey & Wild Rice Casserole

Taken from Realistic Eats

2 cups wild rice

1T olive oil and cooking spray

1 lb. fresh sliced mushrooms

2 carrots sliced

3 stalks of celery sliced

1/2 onion chopped

2 tsp salt

1/4 tsp pepper

3 cups cooked turkey diced

2 tsp dried sage
1/2 cups slivered almonds

3 cups chicken stock - reduced sodium and fat

1 1/2 cups light cream

2 T sherry or lemon juice

1/4 cup dried cranberries

Cook rice according to package directions. Let cool.

In a large skillet or dutch oven heat oil and saute all of the vegetables until tender. Then add all of the remaining ingredients and simmer until slightly thickened.

Spray a 13x9 casserole dish with cooking sprat. Preheat oven to 350. Place rice in bottom of casserole dish and then top with the meat mixture. Cover and bake for 20 minutes and then uncover and and cook another 10-15 minutes until thickened.