Ingredients
1
cup uncooked instant brown rice
1
tablespoon olive or vegetable oil
2
medium stalks celery, sliced (about 1 cup)
1
large onion, chopped (about 1 cup)
1
large apple, chopped (about 1 1/2 cups)
3
cups cut-up cooked turkey
1
jar (12 oz) turkey gravy
1/2
teaspoon salt
1/2
teaspoon dried sage leaves
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
can (16 oz) whole berry cranberry sauce
Preparation
Heat oven to 400°F. Spray 2-quart round casserole with cooking spray. Cook rice as directed on package. Spread rice in bottom and 1 inch up side of casserole.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add celery and onion; cook and stir 5 minutes. Stir in apple; cook and stir 3 minutes. Stir in turkey, gravy, salt and sage. Cook and stir about 3 minutes or until thoroughly heated. Spoon turkey mixture over rice in casserole.
Unroll pie crust over hot turkey mixture. Fold excess crust under and press to form thick crust edge; flute. Cut slits in several places in crust.
Bake about 25 minutes or until crust is golden and filling is bubbly. Serve with cranberry sauce.
