• 2 tbsp (25 mL) Olive Oil
• 1 lb. (500 g) sliced fresh Crimini or White Mushrooms
• 1 cup (250 mL) sliced Celery
• ¾ cup (175 mL) sliced Green Onion
• 2 cloves Garlic, minced
• 1 tsp (5 mL) Each dried Thyme leaves and Sage leaves (or 1/2 -3/4 tsp (2-3 mL) if using ground Thyme and ground Sage.
• 1 tsp (5 mL) Salt
• ½ tsp (2 mL) Pepper
• 4 cups (1 L) cubed, cooked Turkey Breast
• 4 cups (1 L) cooked Brown and Wild Rice*
• 2/3 cup (150 mL) Poultry Stock
• ½ cup (125 mL) coarsely chopped Pecans
• 2 tbsp (25 mL) chopped Parsley (optional) 

In large skillet heat olive oil over medium heat. Add mushrooms, celery, onions and garlic; sauté for 3 minutes. Stir in thyme, sage, salt, pepper; sauté for 2 minutes and add poultry stock. Remove from heat and set aside. In 2.5-3 qt (2.5-3 L) casserole combine turkey, rice, and pecans, stir in mushroom mixture. Bake in 350°F (180°) oven for 25 minutes or until heated through. Garnish with parsley if desired. *To cook rice: In medium saucepan bring 2 ½ cups (625 mL) water to boil. Add 1 cup (250 mL) uncooked brown and wild rice mix. Cover and reduce heat to simmer for 35-45 minutes or until water is absorbed and rice is until tender.