Low-Fat Herbed Turkey And Wild Rice Casserole

Recipe Ingredients

6		Bacon - cut 1/2" pieces
1 lb	454g / 16oz	Turkey tenderloin - cut into 3/4" pieces
1 lb	454g / 16oz	Onion - chopped, (1/2 cup) (medium)
1 lb	454g / 16oz	Carrot - sliced, (1/2 cup) (medium)
1 lb	454g / 16oz	Celery stalk - sliced, (1/2 cup) (medium)
2		Ready-to-serve reduced-sodium
		Chicken broth - (14 1/2 oz ea)
1		Condensed reduced-sodium cream of
		Chicken soup - (10 3/4 oz)
1/4 teaspoon	1.3ml	Dried marjoram
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 1/4 cups	200g / 7.1oz	Uncooked wild rice - rinsed

Recipe Instructions

Cook bacon in 10-inch skilled over medium heat til crisp. Remove bacon and seet aside. Drain fat, reserving 1 tablespoon in skillet. Add turkey, cook and stir 3 to 5 minutes or until brown. Add onion, carrot, and celery, cook and stir 2 minutes.

Mix one can of the broth and soup with whisk until smooth in a 4- to 5-quart crockpot. Stir in remaing broth, marjoram and pepper. Stir in turkey mixture, bacon and rice.

Cover and cook on HIGH for 30 minutes. Reduce heat to LOW. Cook 6 to 7 hours until rice is tender and liquid is absorbed.

This recipe yields 6 servings.

Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com

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