Ingredients

1 cup mayonnaise
1   package fresh sliced mushrooms
1   green bell pepper, diced
1   yellow bell pepper, diced
1   medium onion, diced
1   small can sliced water chestnuts, drained
1   can French style green beans, drained
1   package Long Grain Wild Rice (recommended Uncle Ben’s)
3 cup cooked turkey, chopped
2 cup grated Cheddar cheese
1   package preformed pie crust
1 tablespoon oil
1 teaspoon poultry seasoning
1 cup sour cream
1   egg, beaten

Directions

Preheat oven to 350 degrees F.

Prepare the rice according to package instructions and set aside.  Saute onions, peppers, and mushrooms in oil and set aside.

Combine all ingredients except 1 cup of cheese and pie crust, into large bowl and mix well. Pour into greased 9-inch glass pie plate. Top with remaining 1 cup of cheese and set aside.

Roll out pie crust, cut into 1/2-inch wide strips and cover dish in lattice design, then brush dough lightly with egg.

Place in 350 degree F oven for 30 minutes, when top is golden brown, remove, let cool, and enjoy.

This dish is an excellent way to use holiday turkey leftovers, plus it freezes well.

Recipe Courtesy Mike Gilmore