SLOW COOKER TURKEY AND WILD RICE CASSEROLE

6 slices bacon, cut into 1/2-inch pieces
1 pound turkey breast tenderloins, cut into ½-inch to 1-inch pieces
½ cup carrots, chopped
½ cup onion, chopped
½ cup celery, chopped
1 tsp, crumbled dried porcini mushroom, optional
2 cans chicken broth (14 ½ oz)
1 can cream of chicken soup
¼ tsp. dried marjoram leaves
1/8 tsp. pepper
2 T. soy sauce
1 ¼ cups wild rice, rinsed and drained
½ sour cream
2 T. butter

1.Cook bacon in a skillet over medium heat, until almost crisp. Stir in turkey,. Cook 3-5 minutes, until turkey is browned. Sir in onion, carrot and celery. Cook two minutes, stirring occasionally; drain.

2.Beat one can of the broth and the soup in a slow-cooker, using wire whisk until smooth. Stir in remaining can of broth, the marjoram, pepper, and soy sauce. Stir in the turkey mixture and wild rice.

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

4. Reduce heat to low setting. Cook 6-7 hours or until wild rice is tender and liquid is absorbed. Stir in sour cream and butter before serving.

6 servings.