Turkey with Wild Rice, Squash and Cranberries

Turkey with Wild Rice, Squash and Cranberries

Add something lavish to your family dinner. Serve turkey with wild rice, squash and cranberries – slow cooked to perfection!

Prep Time

15

Minutes

Total Time

7:15

Hrs:Mins

Makes

6

servings

3/4
cup uncooked wild rice, rinsed and drained
1
medium butternut squash, peeled, seeded and cut into 1-inch pieces
1
medium onion, cut into wedges
1 1/4
pounds turkey breast tenderloins
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/2
teaspoon pepper
3
cups chicken broth
1/2
cup dried cranberries
  1. Place wild rice in 4- to 5-quart slow cooker. Top rice with squash, onion and turkey. Sprinkle with thyme, salt and pepper.
  2. Pour chicken broth over all ingredients. Cover and cook on low heat setting 7 to 9 hours or until rice is tender. Stir in cranberries.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Substitution
Butternut squash resembles the shape of a lightbulb or pear-it's wider at one end than the other. It usually weighs between 2 and 3 pounds and has a golden yellow to camel-colored shell. You can also use about 2 pounds of other winter squash, such as Hubbard or buttercup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 60mg;
  • Sodium 770mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 7g,
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 3 Vegetable;
    • 2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.