Prep: 15 minutes - Start To Finish: 6 hours 45 minutes - 2 servings
2 slices bacon, cut into 1/2-inch pieces
6 ounces turkey breast tenderloins, cut into 3/4-inch pieces
1/2 cup chopped celery
1/3 cup chopped carrot
1/4 cup chopped onion
1 can (14 1/2 ounces) chicken broth
1/8 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1/2 cup uncooked wild rice, rinsed and drained
1/2 cup sour cream
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.