Directions

1. 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. 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. 3 Cover and cook on high heat setting 30 minutes.
4. 4 Reduce heat to low setting. Cook 6 to 7 hours or until rice is tender and liquid is absorbed.