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.
In the bowl of a slow cooker, whisk broth, cornstarch, rosemary, and thyme until combined. Add egg and whisk to combine.
Add cooked turkey, cranberries, onion, carrots, celery, mushrooms, and cooked rice. Toss to combine then spread into an even layer.
Cover and cook on high for 4-5 hours, until set.
8 servings
4 oz
- Amount per serving
- Calories136.5
- % Daily Value *
- Total Fat 3.5g5%
- Saturated Fat 0.9g5%
- Trans Fat 0g
- Cholesterol 63.9mg22%
- Sodium 91.4mg4%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 0.7g3%
- Total Sugars 1.2g
- Protein 20.1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
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.
In the bowl of a slow cooker, whisk broth, cornstarch, rosemary, and thyme until combined. Add egg and whisk to combine.
Add cooked turkey, cranberries, onion, carrots, celery, mushrooms, and cooked rice. Toss to combine then spread into an even layer.
Cover and cook on high for 4-5 hours, until set.