4 slices bacon, cut into 1/2-inch pieces
1 lb fresh turkey breast tenderloins, cut into 1/2- to 1-inch pieces
1 cup coarsely chopped carrots
1 medium onion, coarsely chopped (1/2 cup)
1/2 cup sliced celery
1 cup uncooked wild rice
1 can (10 3/4 oz) condensed cream of chicken soup
2 1/2 cups water
2 tablespoons soy sauce
1/4 to 1/2 teaspoon dried marjoram leaves
1/8 teaspoon pepper
1. In 10-inch skillet, cook bacon over medium heat until almost crisp. Add turkey, carrots, onion and celery; cook about 2 minutes, stirring frequently, until turkey is browned.
2. Spoon mixture into 3 1/2- to 4-quart slow cooker. Add remaining ingredients; mix well.
3. Cover; cook on Low heat setting 5 to 6 hours or until rice is tender, turkey is no longer pink and liquid is absorbed.
Boneless, skinless chicken thighs can be used in place of the turkey tenderloins.
Brush refrigerated crescent dinner roll triangles with melted butter, sprinkle with grated Parmesan cheese, roll up and bake as directed for a tasty serve-with.