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3 c. cooked turkey
3 1/2 c. cooked brown rice
1 c. chopped onion
1 c. sliced celery
1 c. green pepper, chopped
3 Tbsp. butter
1 can cream of mushroom soup
1/2 c. dry white wine
1 (6 oz.) can sliced mushrooms
1 tsp. sage
1 tsp. thyme
1/2 tsp. salt
dash of pepper
1 (4 oz.) can pimiento,
drained and chopped
1 c. herb seasoned croutons

Combine turkey and rice in greased 2 1/2 quart casse-
role. Saute onion, celery, green pepper in 2 tablespoons
butter in large skillet until tender and crisp, stir frequent-
ly. Stir in remaining ingredients except croutons and 1
tablespoon butter. Pour over turkey, stirring to mix well.
Melt remaining butter in skillet. Add croutons, toss until
coated. Spoon around casserole. Bake at 350 degrees for 40 minutes
or until bubbly.

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