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Slow Cooker Herbed Turkey & Wild Rice Casserole

Servings 2

Ingredients

  • 2 slices bacon cut into 1/2-inch pieces
  • 6 ounces turkey breast tenderloins cut into 3/4-inch pieces
  • ½ cup chopped celery
  • 1/3 cup chopped carrot
  • ¼ cup chopped onion
  • 1¾ cups chicken broth
  • 1/8 teaspoon dried marjoram leaves
  • 1/8 teaspoon pepper
  • ½ cup uncooked wild rice rinsed and drained
  • ½ cup sour cream

Instructions

  • 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.

Notes

November 2012