Herbed Turkey & Wild Rice Casserole (Crockpot)

By ctaubenheim

Ingredients

• 6 slices bacon, cut into 1/2"
• pieces
• 2 lb turkey breast tenderloins,
• cut into 1" pieces
• 1 med onion, chopped (1 cup)
• 1 med carrot, sliced (1 cup)
• 1 med stalk celery, sliced (1 cup)
• 1 can or frozen peas
• 2 cans (14.5 oz each) chic broth
• 1 can (10 3/4oz) condensed
• cream of chic soup
• 1/4 tsp dried marjoram leaves
• 1/4 tsp dried thyme
• 1/8 tsp pepper
• 1 1/4 cups uncooked wild rice,
• rinsed and drained

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Cook bacon in 10 inch skillet over medium heat, stirring occasionally, until crisps. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally, drain.

Step 2

Beat 1 cup of chicken broth and the soup in 3.5 to 6 qt slow cooker, using wire whisk, until smooth. Stir in remaining can of broth, the marjoram, thyme and pepper. Stir in turkey mixture and wild rice.

Step 3

Cover and cook on high heat for 4 hours, add can of peas and then on keep warm for 1 hour.

Step 4

Calories: 320(Cal from fat 70); Fat 8g; Sat Fat 3g; Cholesterol 60mg; Sodium 140 mg; Carbs 36g (Fiber 3g)