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Prep 25min
Total5hr25min
Servings5
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Ingredients
4
slices bacon, cut into 1/2-inch pieces
1
lb turkey breast tenderloins, cut into 1/2- to 1-inch pieces
2
medium carrots, coarsely chopped (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
1
medium stalk celery, sliced (1/2 cup)
1
cup uncooked wild rice
1
can (10 3/4 oz) condensed cream of chicken soup
2 1/2
cups water
2
tablespoons reduced-sodium soy sauce
1/4
to 1/2 teaspoon dried marjoram leaves
1/8
teaspoon pepper
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Steps
1
In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until almost crisp. Stir in turkey, carrots, onion and celery. Cook about 2 minutes, stirring frequently, until turkey is brown.
2
Spoon turkey mixture into 3- to 4-quart slow cooker. Stir in remaining ingredients.
3
Cover; cook on Low heat setting 5 to 6 hours.
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Wild rice is native to the northern Great Lakes, but also grown in the Midwest and in California. Wild rice has a wonderful nutty flavor and chewy texture that enhances casseroles, soups, stuffings and salads.
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