Instructions: Cook bacon in 10-inch skilled over medium heat til crisp. Remove bacon and seet aside. Drain fat, reserving 1 tablespoon in skillet. Add turkey, cook and stir 3 to 5 minutes or until brown. Add onion, carrot, and celery, cook and stir 2 minutes.

Mix one can of the broth and soup with whisk until smooth in a 4- to 5-quart crockpot. Stir in remaing broth, marjoram and pepper. Stir in turkey mixture, bacon and rice.

Cover and cook on HIGH for 30 minutes. Reduce heat to LOW. Cook 6 to 7 hours until rice is tender and liquid is absorbed.

This recipe yields 6 servings.

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