Preheat the oven to 375℉. Wash rice thoroughly. Bring 4 cups of water to a boil in a saucepan. Add salt and add the rice gradually, stirring. Simmer, covered, for 30 minutes, until rice is tender.

Cook the sausage in a skillet over medium heat, stirring to break up. Drain well. Stir in the chopped mushrooms and cook a few minutes until tender.

Add the soup and Worcestershire sauce to the sausage and mushroom mix and stir to combine. Combine with the rice and and spoon half the mixture into a greased 12x18x2 baking dish. Arrange the turkey on top of the rice/sausage mixture and top with the remaining rice mix. Pour the broth over the top.

Combine the butter and bread crumbs and a 1-inch border around the rice mixture. Bake at 375℉ for 45 minutes, until bubbly.