In 2-quart saucepan, heat water to rolling boil. Stir in wild rice; reduce heat. Cover; simmer 40 to 50 minutes or until rice is tender.
Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth and Alfredo sauce. Pour into casserole.
In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture.
Bake uncovered about 45 minutes or until hot.