Ingredients for Low Fat Crock Pot Herbed Turkey And Wild Rice Casserole
- 4 slices bacon
- Turkey Breast Tenderloin
- 1 medium onion (chopped)
- 1 medium carrot (chopped)
- 2 celery stalks (chopped)
- Chicken Broth
- Condensed Cream Of Chicken Soup
- Dried Marjoram
- Pepper
- Wild Rice
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How to Make Low Fat Crock Pot Herbed Turkey And Wild Rice Casserole
- Cook 4 slices bacon in a 10-inch skillet over medium heat until browned and crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon grease.
- Add 1 medium onion (chopped), 1 medium carrot (chopped), and 2 celery stalks (chopped) to the skillet. Cook in the reserved bacon grease for about 5 minutes, until softened.
- Drain off any excess grease.
- In a medium mixing bowl, whisk together 1 (10.75 ounce) can condensed chicken broth, 1 (10.75 ounce) can condensed cream of mushroom soup (low-sodium preferred), and 1 (10.75 ounce) can chicken broth.
- Add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/4 teaspoon sage, salt and pepper to taste.
- Pour the sauce into your slow cooker.
- Add 1 cup uncooked wild rice, 2 cups cooked turkey (cubed or shredded), and the cooked bacon (crumbled).
- Stir gently to combine.
- Cook on high for 30 minutes, then reduce to low and cook for 6-7 hours, or until the rice is tender and the liquid is absorbed. Stir halfway through cooking if needed.
- Garnish with fresh herbs (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
10g
Fat
12g
Carbs
10g
