"We live in the northwoods of Wisconsin, and the wild rice, squash and cranberries I use for this dish are locally grown," writes Tabitha Dodge from her home in Conover. She combine these ingredients with turkey tenderloins for a complete and satisfying supper.
- 3/4 cup uncooked wild rice
- 1 medium butternut squash, peeled, seeded and cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 turkey breast tenderloins (8 ounces each)
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/2 cup dried cranberries
- In a 4 qt. slow cooker, layer the rice, squash, onion and turkey. Add broth; sprinkle with salt, pepper and thyme. Cover and cook on low for 6-8 hours or until meat is tender.
- Remove turkey; cut into slices. Stir cranberries into rice mixture. Using a slotted spoon, serve squash mixture with turkey. Yield: 4 servings.
Originally published as Wild Rice Turkey Dinner in Quick Cooking November/December 2004, p48
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