| 2 | slices bacon, cut into 1/2-inch pieces |
| 6 | ounces turkey breast tenderloins, cut into 3/4-inch pieces |
| 1/2 | cup chopped celery |
| 1/3 | cup chopped carrot |
| 1/4 | cup chopped onion |
| 1 3/4 | cups Progresso® chicken broth (from 32-ounce carton) |
| 1/8 | teaspoon dried marjoram leaves |
| 1/8 | teaspoon pepper |
| 1/2 | cup uncooked wild rice, rinsed and drained |
| 1/2 | cup sour cream |
Serve with...
Pumpkin Streusel Cheesecake Bars
Total Time:
3 hours 0 min
| 1. | 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. |
| 2. | In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream. |
| 3. | Cover and cook on high heat setting 30 minutes. |
| 4. | Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream. |
|
| You can use dried oregano leaves for the marjoram. |
Nutrition Information:
470 ( 160); 18g ( 9g, 0g); 100mg; 1630mg; 42g ( 4g, 6g); 35g 90%; 4%; 10%; 15% 2 1/2 ; 1/2 ; 0 ; 4 ; 1 3