Prep ; 10 minutes Cook : 7 hours Makes 4 servings
3/4 cup uncooked wild rice
1 medium butternut squash , peeled , seeded and cut into 1-inch pieces
1 medium onion , cut into 1-inch pieces
2 turkey breast tenderloins (8 ounces each)
3 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 cup dried cranberries
1 . In a 5-quart slow cooker , layer the rice , squash , onion and turkey . Add broth ; sprinkle with salt , pepper and thyme . Cover and cook on low for 7 to 8 hours or until a meat thermometer reads 170* .
2 . Remove turkey ; cut into slices . Stir cranberries into rice mixture ; serve with a slotted spoon over turkey .
Wild rice , butternut squash and cranberries , combine these ingredients with the turkey tenderloin for a complete and satisfying supper .
