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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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We live in the northwoods of Wisconsin, and the wild rice, squash and cranberries I use for this dish are locally grown, writes Tabitha Dodge from her home in Conover. She combine these ingredients with turkey tenderloins for a complete and satisfying supper. Ingredients:
3/4 cup uncooked wild rice |
1 medium butternut squash, peeled, seeded and cut into 1-inch pieces |
1 medium onion, cut into 1-inch pieces |
2 turkey breast tenderloins (8 ounces each) |
3 cups chicken broth |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried thyme |
1/2 cup dried cranberries |
Directions:
1. In a 4 qt. slow cooker, layer the rice, squash, onion and turkey. Add broth; sprinkle with salt, pepper and thyme. Cover and cook on low for 6-8 hours or until meat is tender.
2. Remove turkey; cut into slices. Stir cranberries into rice mixture. Using a slotted spoon, serve squash mixture with turkey. Yield: 4 servings.
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