Satisfy your hungry family with a slow-cooked supper showcasing turkey, rice and vegetables in a creamy, flavorful sauce.
slices bacon, cut into 1/2-inch pieces
lb fresh turkey breast tenderloins, cut into 1/2- to 1-inch pieces
cup coarsely chopped carrots
medium onion, coarsely chopped (1/2 cup)
cup sliced celery
cup uncooked wild rice
can (10 3/4 oz) condensed cream of chicken soup
tablespoons soy sauce
to 1/2 teaspoon dried marjoram leaves
In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.
Boneless, skinless chicken thighs can be used in place of the turkey tenderloins.
Brush refrigerated crescent dinner roll triangles with melted butter, sprinkle with grated Parmesan cheese, roll up and bake as directed for a tasty serve-with.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving (1 1/2 Cups)
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 3 1/2g,
- 3 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.