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.
Serving Size 4 oz
Servings 8
- Amount Per Serving
- Calories 136.5
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 0.9g5%
- Trans Fat 0g
- Cholesterol 63.9mg22%
- Sodium 91.4mg4%
- Total Carbohydrate 6.3g3%
- Dietary Fiber 0.7g3%
- Sugars 1.2g
- Protein 20.1g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.