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Source: Betty Crocker® Cookbook

Slow Cooker Herbed Turkey and Wild Rice Casserole
Everyone will go wild for this savory make-ahead.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 7 hours 30 minutes
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6 slices bacon, cut into 1/2-inch pieces
1 pound turkey breast tenderloin, cut into 3/4-inch pieces
1/2 cup chopped onion
1/2 cup sliced carrot
1/2 cup chopped celery
3 1/2 cups chicken broth
1 can (10 3/4 oz.) cream of chicken soup
1/4 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1 1/4 cups uncooked wild rice, rinsed




1. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon from skillet; set aside. Drain fat, reserving 1 tablespoon in skillet.
2. Cook turkey in bacon fat over medium heat 3 to 5 minutes, stirring occasionally, until brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally.
3. Mix 1 can of the broth and the soup with wire whisk in 4- to 5-quart slow cooker until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture, bacon and wild rice.
4. Cover and cook on high heat setting 30 minutes. Reduce heat to low heat setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.







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