Mushroom and Turkey Casserole

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter divided melted
• 1 ounce bread white french firm cubed
• 0.3 cup parsley fresh chopped
• 2  garlic clove minced
• 0.5 cup milk 2% low-fat
• 0.5 cup cream sour reduced-fat
• 8 ounce mushrooms 
• 0.5 cup onion chopped
• 3 ounces parmesan fresh grated
• 0.5 teaspoon salt 
• 1.5 cups turkey cooked chopped
• 1 cup campbell's turkey gravy 
• 0.8 cup roasted cranberry sauce 
• 6 ounce rice long-grain wild (such as Uncle Ben's)
• 0.8 teaspoon sage dried fresh minced

Equipment

• food processor
• frying pan
• oven

Directions

1. Preheat oven to 32
2. Prepare rice according to package directions, omitting fat and seasoning packet. Set aside.
3. While rice cooks, place bread in a food processor; pulse 15 times or until fine crumbs measure 1/2 cup.
4. Add 1 teaspoon butter to processor; pulse until combined.
5. Add cheese to processor, and pulse until combined.
6. Heat a large skillet over medium-high heat.
7. Add 2 teaspoons of butter, onion, garlic, and mushrooms; saut 7 minutes or until onion is tender. Stir in turkey and next 7 ingredients (through pepper).
8. Add cooked rice; stir.
9. Spoon rice mixture into a 1 1/2-quart casserole coated with cooking spray.
10. Sprinkle with breadcrumb mixture.
11. Bake at 325 for 30 minutes or until golden brown.
12. Serve with cranberry sauce.