Ingredients

2 strips Bacon [cut into 1/2 inch pieces]

6 ounces Turkey Tenderloin [cut into 3/4 inch pieces]

1/2 cup Celery [chopped]

1/3 cup Carrot [chopped]

1/4 cup Onion [chopped]

1 3/4 cups Chicken Broth

1/8 teaspoon Marjoram

1/8 teaspoon Pepper

1/2 cup Wild Rice [uncooked. rinsed. drained]

1/2 cup Sour Cream

Preparation

  1. In 8-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 celery, carrot and onion. Cook 2 minutes, stirring occasionally; drain.

  2. In 2 1/2- to 3 1/2-quart slow cooker, mix turkey mixture and remaining ingredients except sour cream.

  3. Cover and cook on high heat setting 30 minutes.

  4. Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed; stir in sour cream.