Slow Cooker Turkey & Cranberry Casserole

½ tbsp Olive oil

½ lb Extra lean ground turkey, cooked in water

½ cup Chicken broth

2 tsp Cornstarch

1 tsp Dried rosemary

½ tsp Dried thyme

1 Egg

½ cup Cranberries

½ cup Onion, diced and divided

¼ cup Carrots

¼ cup Celery, diced

½ cup Mushrooms, sliced

½ cup White rice, cooked and cooled

In a skillet, heat olive oil over medium-high heat. Add turkey and cook 4-6 minutes, breaking up while stirring, until browned. Remove and set aside.

Turkey and cranberry 2

In the bowl of a slow cooker, whisk broth, cornstarch, rosemary, and thyme until combined. Add egg and whisk to combine.

Turkey and cranberry 4

Add cooked turkey, cranberries, onion, carrots, celery, mushrooms, and cooked rice. Toss to combine then spread into an even layer.

Turkey and cranberry 5

Cover and cook on high for 4-5 hours, until set.

Related Articles