Slow Cooker Herbed Turkey and Wild Rice Casserole (cooking For 2)
|2 slices bacon; cut into 1/2-inch pieces|
|6 ounces turkey breast tenderloins; cut into 3/4-inch pieces|
|1/2 cupchopped celery|
|1/3 cupchopped carrot|
|1/4 cupchopped onion|
|1 3/4 cupsProgresso? chicken broth; (from 32-ounce carton)|
|1/8 teaspoondried marjoram leaves|
|1/2 cupuncooked wild rice; rinsed and drained|
|1/2 cupsour cream|
Slow Cooker Herbed Turkey and Wild Rice Casserole (cooking For 2) Preparation
In 8-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.
In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.
Cover and cook on high heat setting 30 minutes.
Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.
Make the Most of This Recipe
You can use dried oregano leaves for the marjoram.
1 Serving: Calories 470 (Calories from Fat 160); Total Fat 18g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 100mg; Sodium 1630mg; Total Carbohydrate 42g (Dietary Fiber 4g, Sugars 6g); Protein 35g Percent Daily Value: Vitamin A 90%; Vitamin C 4%; Calcium 10%; Iron 15% Exchanges: 2 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1 Fat Carbohydrate Choices: 3
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?