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
2 cans (14 1/2 oz. each) chicken
broth, or 3 1/4 cups of broth made from base or granules
1 can (10 3/4 oz). condensed cream of chicken soup or cream of chicken soup with herbs
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.

Whisk together half of the broth and the soup in slow cooker.Stir in remaing broth, marjoram and the pepper. Stir in turkey mixture, bacon and the wild rice.

Cover and cook on high for 30 minutes. Reduce heat to low. Cook 6-7 hours until rice is tender and liquid is absorbed. Turkey and wild rice serves 6.