Following Thanksgiving, one thing that is always guaranteed is leftovers. Leftovers are great for a day or two but you can only eat so many turkey sandwiches. This year I decided to make a new dish using the leftover smoked turkey meat. I thought about turkey enchiladas or turkey pot pie, but I finally decided on a recipe for Turkey and Wild Rice Casserole. The one-dish meal combines turkey, brown rice, wild rice, and veggies in a light creamy alfredo sauce. I'm not sure if it had something to do with the smoked turkey, but this dish was full of flavor and a great change from typical Thanksgiving food. It was also pretty filling because of the combination of whole grains and lean protein. Add a tossed salad and dinner is served.

1. In a large sauce pan, heat water, brown rice, and wild rice to boiling. Reduce heat; cover and simmer 40 to 50 minutes or until rice is tender. Drain if necessary.
2. Heat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
3. In a very large bowl, mix Alfredo sauce, yogurt, broth, Parmesan, thyme, and pepper until well mixed.
4. Stir in rice mixture, turkey, and vegetables. Spoon into baking dish.
5. In a small bowl, mix bread crumbs with olive oil; sprinkle over turkey mixture.
6. Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.