Slow Cooker Turkey Tenderloin With Wild Rice And Butternut Squash Recipes

SLOW COOKER TURKEY & WILD RICE CASSEROLE RECIPE

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.

SLOW-COOKER TURKEY-WILD RICE CASSEROLE

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.

KRISTIN'S TURKEY BUTTERNUT SQUASH CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
• Heat olive oil in a skillet over medium heat; cook and stir ground turkey until crumbly and browned, 5 to 10 minutes. Add butternut squash and onion to ground turkey; cook and stir until squash is slightly tender, 5 to 10 minutes. Drain any excess grease from skillet.
• Whisk milk, mozzarella cheese, butter, eggs, salt, and pepper together in a bowl; stir into turkey mixture. Transfer squash-turkey mixture to the prepared baking dish. Sprinkle crackers over squash-turkey mixture.
• Bake in the preheated oven until cooked through and bubbling, 25 to 30 minutes.