Paella

A Terrific Holiday Buffet Dish

2 pkgs of Spanish Rice 1 16 oz can diced tomatoes 1 16 oz can whole tomatoes 1 lb Italian sausage 1 large onion - diced 1 clove garlic olive oil

3 cups cooked, diced turkey 1/2 lb raw shrimp 1 can chicken broth 1 can black olives (pitted) 2 small cans whole mushrooms 1 small jar artichokes

Preheat oven to 350. Cook both packages of rice according to directions. Mix together rice and tomatoes -- set aside. Crumble and cook italian sausage until lightly browned, then remove from pan. Add diced onion and garlic to the pan, sauteing lightly. Combine onion mixture with italian sausage and cooked turkey -- set aside. Lightly coat a 9 x 13" casserole pan with olive oil. Layer ingredients in casserole in the following order:    ~Spanish Rice/Tomatoes    ~Artichokes    ~Turkey/sausage mixture    ~Olives and mushrooms    ~Pour chicken broth over casserole    ~Poke raw shrimp halfway into the casserole, so part of the shrimp is "sticking out" Bake approximately 30 - 45 minutes or until casserole is bubbly and shrimp is pink! This is a great recipe to use with left over Thanksgiving turkey! Casserole can be completely prepared up to the baking step and then frozen. When baking from the frozen state -- cover with aluminum foil and bake at 350, also watch to make sure dish is not drying out too much. Also allow extra baking time!