Slow-Cooker Herbed Turkey and Wild Rice Casserole

Gluten Free
Dairy Free
Health score
6%
Slow-Cooker Herbed Turkey and Wild Rice Casserole
410 min.
6
357kcal

Suggestions


Are you looking for a comforting and hearty dish that’s perfect for any occasion? Look no further than this Slow-Cooker Herbed Turkey and Wild Rice Casserole! This delightful recipe combines the rich flavors of turkey and bacon with the earthy notes of wild rice, creating a satisfying meal that is both gluten-free and dairy-free.

Imagine coming home after a long day to the enticing aroma of a warm casserole waiting for you. With just a few simple steps, you can prepare this dish in your slow cooker, allowing the flavors to meld beautifully while you go about your day. The combination of tender turkey breast, crispy bacon, and a medley of vegetables makes this casserole not only delicious but also nutritious.

Perfect for lunch, dinner, or as a side dish, this casserole serves six and is sure to please the whole family. With a caloric breakdown that balances protein, fats, and carbohydrates, you can enjoy a guilt-free meal that keeps you energized. Whether you’re hosting a gathering or simply looking for a cozy weeknight dinner, this Slow-Cooker Herbed Turkey and Wild Rice Casserole is a must-try recipe that will leave everyone asking for seconds!

Ingredients

  • slices bacon cut into 1/2-inch pieces
  • pound turkey breast tenderloins cut into 3/4-inch pieces
  • 0.5 cup onion chopped
  • 0.5 cup carrots chopped
  • 0.5 cup celery chopped
  • 3.5 cups chicken broth (from 32-ounce carton)
  • 10.8 ounces cream of chicken soup canned
  • 0.3 teaspoon marjoram dried
  • 0.1 teaspoon pepper 
  • 1.3 cups rice wild rinsed uncooked drained

Equipment

  • frying pan
  • whisk
  • slow cooker

Directions

  1. In 10-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 onion, carrot and celery. Cook 2 minutes, stirring occasionally; drain.
  2. In 3 1/2- to 6-quart slow cooker, beat 1 can of the broth and the soup with wire whisk until smooth. Stir in remaining can of broth, the marjoram and pepper. Stir in turkey mixture and wild rice.
  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.

Nutrition Facts

Calories357kcal
Protein30.78%
Fat33.52%
Carbs35.7%

Properties

Glycemic Index
39.47
Glycemic Load
15.04
Inflammation Score
-8
Nutrition Score
11.523043458876%

Flavonoids

Apigenin
0.24mg
Luteolin
0.1mg
Isorhamnetin
0.67mg
Kaempferol
0.13mg
Myricetin
0.01mg
Quercetin
2.76mg

Nutrients percent of daily need

Calories:356.68kcal
17.83%
Fat:13.37g
20.57%
Saturated Fat:4.2g
26.27%
Carbohydrates:32.03g
10.68%
Net Carbohydrates:29.3g
10.65%
Sugar:2.88g
3.2%
Cholesterol:55.07mg
18.36%
Sodium:1078.38mg
46.89%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.63g
55.26%
Vitamin A:1930.25IU
38.61%
Manganese:0.59mg
29.48%
Phosphorus:206.94mg
20.69%
Vitamin B3:3.78mg
18.88%
Magnesium:68.67mg
17.17%
Zinc:2.55mg
17%
Copper:0.28mg
14.15%
Vitamin B2:0.22mg
13.18%
Vitamin B6:0.23mg
11.3%
Fiber:2.74g
10.96%
Folate:40.29µg
10.07%
Selenium:6.98µg
9.97%
Vitamin B1:0.15mg
9.96%
Potassium:311.56mg
8.9%
Iron:1.46mg
8.12%
Vitamin B5:0.66mg
6.57%
Vitamin K:6.74µg
6.42%
Vitamin E:0.79mg
5.29%
Calcium:30.92mg
3.09%
Vitamin C:1.93mg
2.34%
Vitamin B12:0.14µg
2.29%