Recipe by Vino Girl
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.
- 4 cups turkey breast, cooked and cut up
- 1 onion, chopped
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 1 cup fresh mushrooms, sliced
- 2 (14 1/2 ounce) cans chicken broth
- 1 (10 3/4 ounce) can cream of chicken soup
- 4 garlic cloves, minced
- 1⁄2 teaspoon dried marjoram
- 1 teaspoon fresh ground black pepper, to taste
- 1 tablespoon dried parsley
- 1 1⁄4 cups wild rice, uncooked
- cooking spray
Directions See How It's Made
- 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.