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Low Fat Herbed Turkey and Wild Rice Casserole

6 slices bacon -- cut 1/2" pieces
1 pound turkey tenderloin -- cut into 3/4" pieces
1 medium onion -- chopped, (1/2 cup)
1 medium carrot -- sliced, (1/2 cup)
1 medium celery stalk -- sliced, (1/2 cup)
2 cans ready-to-serve reduced-sodium chicken broth - (14 1/2 oz ea)
1 can condensed reduced-sodium cream of chicken soup - (10 3/4 oz)
1/4 teaspoon dried marjoram
1/8 teaspoon freshly-ground black pepper
1 1/4 cups uncooked wild rice -- rinsed

Cook bacon in 10-inch skilled over medium heat until crisp. Remove bacon and set aside. Drain fat, reserving 1 tablespoon in skillet. Add turkey, cook and stir 3 to 5 minutes or until brown. Add onion, carrot, and celery, cook and stir 2 minutes.

Mix one can of the broth and soup with whisk until smooth in a 4- to 5-quart slow cooker. Stir in remaining broth, marjoram and pepper. Stir in turkey mixture, bacon and rice.

Cover and cook on HIGH for 30 minutes. Reduce heat to LOW. Cook 6 to 7 hours until rice is tender and liquid is absorbed.

This recipe yields 6 servings.

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