Wild Company Turkey

    1 pkg (apx. 1.5 lbs) Jennie-O Turkey Store™ Boneless Turkey Breast Tenderloin
    Salt and pepper, to taste
    6 tbsp butter, divided
    2 cans (10 3/4 oz each) Campbell's Cream of Mushroom Soup
    1 can (10 3/4 oz each) Campbell's Cream of Onion Soup
    2 1/4 cups Swanson® Chicken Broth
    2 cans (8 oz each) sliced water chestnuts, drained
    1/2 cup chopped green pepper
    3/4 tsp crushed thyme
    4 cups cooked wild rice

Preheat oven to 350°F. In large skillet, brown turkey with salt and pepper in 2 tbsp butter. Remove turkey, reserving drippings. Slice turkey; set aside. In same skillet, add remaining margarine, soups, broth, chestnuts, green pepper and thyme to reserved drippings. Bring to a boil; stirring occasionally. Layer wild rice in 9x13 baking pan; pour 1/3 of sauce over wild rice. Place sliced turkey over sauce; pour remaining sauce over turkey. Cover with foil; bake for 25 minutes. Remove foil; bake 25-35 minutes.

Note: may be assembled the night before and refrigerated prior to baking.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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