6 to 8 slices bacon, diced, fried until crisp and drained
1 pound turkey tenderloins, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup sliced carrots
1/2 cup sliced celery
5 cups free-range chicken broth
1/4 tsp dried marjoram
1/8 tsp pepper
1-1/4 cups uncooked wild rice, rinsed
In a heavy skillet, cook bacon until crispy; remove with slotted spoon and set aside. In drippings, brown the turkey pieces, cooking for about 3 to 4 minutes. Add onion, carrot, and celery; cook and stir 2 minutes. Stir in broth, marjoram and the pepper. Stir in turkey mixture, bacon and the wild rice.
Transfer to crock pot.
Cover and cook on low, 6-7 hours until rice is tender and liquid is absorbed.