SLOW COOKER TURKEY & WILD RICE CASSEROLE RECIPE
This slow cooker turkey and wild rice was a big hit with my casserole loving husband. I really liked it too.
Provided by Martha McKinnon | Simple Nourished Living
Categories Main Course
Time 6h15m
Number Of Ingredients 11
Steps:
- Ideal slow cooker size: 4-Quart.
- Place the mushrooms, mushroom soup, water chestnuts, uncooked wild rice, uncooked brown rice, chopped onion, garlic powder and pepper in the slow cooker.
- Stir to combine and then stir in the chicken broth.
- Cover and cook on LOW for 5 to 7 hours, or on HIGH for 2-1/2 to 3-1/2 hours or until rice is tender.
- Stir in the shredded cooked turkey.
- Top each serving with a generous tablespoon of sliced almonds, if desired.
Nutrition Facts : ServingSize 1 generous cup, Calories 291 kcal, Carbohydrate 39 g, Protein 20 g, Fat 7 g, Fiber 3 g
SLOW-COOKER TURKEY-WILD RICE CASSEROLE
Satisfy your hungry family with a slow-cooked supper showcasing turkey, rice and vegetables in a creamy, flavorful sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h25m
Yield 5
Number Of Ingredients 11
Steps:
- In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
- Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
- Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.
Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 4 g, Protein 30 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 1020 mg, Sugar 3 g, TransFat 0 g
SLOW-COOKED WILD RICE
This recipe has become such a family heirloom that I asked my mother's permission before passing it along. It has traveled to weddings, baptisms, landmark birthdays and wedding anniversaries-and it always makes people happy. -Janet Mahowald, Rice Lake, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 cups
Number Of Ingredients 8
Steps:
- In a large skillet, cook and crumble sausage with celery and onion over medium heat until sausage is no longer pink and vegetables are tender, 6-8 minutes; drain. Transfer to a 3-qt. slow cooker. Add soups, rice and mushrooms. Stir in broth., Cook, covered, on low until rice is tender, 4-5 hours.
Nutrition Facts : Calories 236 calories, Fat 14g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 1059mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.
SLOW-COOKER HERBED TURKEY AND WILD RICE CASSEROLE
Come home to the aroma of a home-cooked turkey dinner! Stack up the plates and let family help themselves.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h50m
Yield 6
Number Of Ingredients 10
Steps:
- In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in turkey. Cook 3 to 5 minutes, stirring occasionally, until turkey is brown. Stir in onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
- In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
- Cover and cook on high heat setting 30 minutes.
- Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.
Nutrition Facts : Calories 330, Carbohydrate 36 g, Cholesterol 60 mg, Fiber 3 g, Protein 29 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 3 g, TransFat 0 g
CROCK POT TURKEY-WILD RICE CASSEROLE
Make and share this Crock Pot Turkey-Wild Rice Casserole recipe from Food.com.
Provided by kzbhansen
Categories Poultry
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook bacon in a large skillet until almost crisp.
- Add turkey, carrots, onion and celery; cook 2 minutes or until browned, stirring frequently.
- Spray crock pot with Pam.
- Spoon mixture into crock pot.
- Add all remaining ingredients; mix well.
- Cover, cook on low 5-6 hours or until the rice is tender, the turkey is no longer pink inside and the liquid is absorbed.
CROCK POT TURKEY WITH MUSHROOM WILD RICE
This is one of our favorite ways to use leftover turkey, or chicken for that matter. It reheats well and the leftovers are also good wrapped up in a warm whole wheat tortilla. However, my favorite way to eat the leftovers is cold over a bed of baby spring greens and topped with walnuts, sliced apple, and purchased low-free raspberry vinaigrette dressing! (I think I actually look forward to the leftovers a little too much!) Sometimes I also throw a cup or so of cooked kidney beans in here.
Provided by Vino Girl
Categories One Dish Meal
Time 7h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Spray the inside of a medium-large slow cooker with cooking spray (this is optional, but it helps with clean-up later).
- Add the rice, garlic, marjoram, pepper, parsley, soup, and broth to the cooker.
- Mix well.
- Stir in turkey and vegetables.
- Cover and cook on low for 6-8 hours, or until the wild rice is tender and the liquid has been absorbed.
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