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Prep 10min
Total6hr10min
Ingredients10
Servings2
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Ingredients
1/2
cup uncooked wild rice, rinsed
1/2
cup chopped carrot
1/4
cup chopped onion (1/2 medium)
1/4
cup thinly sliced celery
1/2
teaspoon seasoned salt
1/2
teaspoon garlic-pepper blend
1/2
teaspoon dried marjoram leaves
1
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons dry sherry or dry white wine
1
turkey tenderloin (1/2 to 3/4 lb), cut into 1/2-inch-thick slices
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Steps
1
In 1 1/2-quart slow cooker, mix rice, carrot, onion, celery, 1/4 teaspoon each of the seasoned salt, garlic-pepper blend and marjoram, the broth and sherry.
2
Arrange turkey slices over rice mixture. Sprinkle with remaining 1/4 teaspoon each seasoned salt, garlic-pepper blend and marjoram.
3
Cover; cook 5 to 6 hours (if slow cooker has heat settings, cook on low).
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Depending on the variety, sherry—a fortified wine native to Spain—ranges in color, flavor and sweetness. Dry sherries are lighter in color, milder in flavor and less sweet than those labeled "cream."
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