Out of the crock pot and onto the plate. Dinner tonight was as easy as it was delicious. It had everything in it–juicy, tender turkey for good protein, wild rice for high-quality carbs, colorful veggies loaded with vitamins, and a few other odds and ends to amp up the taste. This would be an easy recipe to make your own by adding mushrooms, substituting carrots or sweet potatoes for the squash, stirring in a bit of Dijon for zing and/or maple syrup for a touch of sweetness.
- 3/4 cup wild rice
- 1 small butternut squash, peeled and cut into large cubes
- 1 medium red onion, cut into wedges or chopped
- 1 1/2- 2 pounds turkey tenderloin
- 1/2 teaspoon dried thyme (or a few fresh sprigs)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups chicken stock
- 1/4 cup dried cranberries
- 3-4 cups chopped kale or other dark, leafy green
Place wild rice in slow cooker and top with squash, onion, and turkey. Sprinkle with seasonings and pour stock over top. Cover and cook on low heat for about six hours. Add the dried cranberries and kale during the final half hour of cooking.