6 slices bacon, cut into 1/2 inch pieces
1 lb turkey breast tenderloins, cut into 3/4 inch pieces (I couldn’t find these at the grocery store so I ended up using chicken instead)
1 medium, onion, chopped
1 medium carrot, sliced
1 medium stalk celery sliced
2 cans (14 1/2 oz each) ready to serve chicken broth
1 can (10 3/4 oz) cream of chicken soup
1/4 tsp dried marjoram leaves
1/8 tsp pepper
1 1/4 cups uncooked wild rice, rinsed and drained
1. Cook bacon in 10 inch skillet over medium heat, stirring occassionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occassionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occassionally; drain.
2. Beat 1 can of broth and the soup in slow cooker, using wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
3. Cover and cook on high for 30 minutes. Reduce heat to low setting and cook 6 hours or until rice is tender and liquid is absorbed.
This dish turned out AWESOME. I thought it would be a so-so dish but it tasted great. I will definitely be making this again for my family because they loved it. It was so easy too. This just goes to show that you can’t tell by reading a recipe how good or how bad it will taste. Aren’t you so glad that I’m taking the guesswork out of it for you? Aren’t I so nice? Okay I won’t adulate myself any further. 4 stars.