Crock Pot Turkey With Mushroom Wild Rice Recipes

SLOW COOKER TURKEY & WILD RICE CASSEROLE RECIPE

Steps:

• Ideal slow cooker size: 4-Quart.
• Place the mushrooms, mushroom soup, water chestnuts, uncooked wild rice, uncooked brown rice, chopped onion, garlic powder and pepper in the slow cooker.
• Stir to combine and then stir in the chicken broth.
• Cover and cook on LOW for 5 to 7 hours, or on HIGH for 2-1/2 to 3-1/2 hours or until rice is tender.
• Stir in the shredded cooked turkey.
• Top each serving with a generous tablespoon of sliced almonds, if desired.

HAMBURGER WILD RICE CASSEROLE

Steps:

• Brown hamburger, onion, celery and butter. Drain off fat.
• Add the rest of the ingredients to the hamburger mixture.
• Cook for 4 hours on low in the crock pot.

CROCKPOT WILD RICE STUFFING WITH CRANBERRIES

Steps:

• In a large skillet, heat the olive oil over medium. Add the onions and celery and let cook, stirring occasionally, until the onion is softened and lightly brown, about 8 minutes. Increase the heat to medium high, then add the mushrooms. Let cook, stirring often, until the mushrooms are soft and most of the liquid has evaporated, about 6 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and set aside.
• In a 3- or 4-quart slow cooker, stir together the wild rice blend and sautéed vegetables. Carefully pour in the chicken broth (if using a 3-quart slow cooker, it will be full nearly to the top). Gently stir, then cover and cook on low for 5 to 6 hours or high for 2 to 3 hours, until the rice is tender. Turn off the slow cooker, then stir in the cranberries, sage, and thyme.
• Taste and add additional salt and/or pepper as desired. Cover and let stand 10 minutes. Just before serving, sprinkle the toasted almonds over the top. Serve warm.

CROCK POT TURKEY WITH MUSHROOM WILD RICE

Steps:

• 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.

CROCK-POT TURKEY ROAST WITH RICE RECIPE

Steps:

• Loosen the butcher's twine that is placed on the turkey (optional) and place the thawed boneless turkey roast in the bottom of of a 6 quart or larger slow cooker.
• Prepare the packet of gravy that either came with your frozen turkey roast or the packet of store-bought gravy mix according to the package directions and pour the gravy mixture over the turkey in the slow cooker.
• Season the turkey with salt, pepper and Mrs. Dash seasoning blend (or whatever seasonings you want).
• Add the onion and garlic to the slow cooker.
• Cover and cook on LOW for 6 - 8 hours or until the turkey reaches an internal temperature on a meat thermometer of 165°F (74°C).
• About 30 minutes before the end of the cooking time cook the 3 cups of dry rice in a rice cooker or on the stove top.
• When the turkey is cooked remove the rest of the butcher's string and carve the Turkey roast into small edible pieces. Steam the vegetables during this time.
• Once the turkey is ready, add the rice, vegetables and enough of the turkey juices from the slow cooker to make it moist. You will most likely want to add more salt, pepper and various spices that your family enjoys. Mix it well.
• Serve and enjoy!