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Wild Rice Turkey Dinner

"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.
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition Facts
1 cup: 346 calories, 2g fat (0 saturated fat), 28mg cholesterol, 1032mg sodium, 66g carbohydrate (18g sugars, 10g fiber), 22g protein.

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