| 1 | Recipe by: betty crocker"s smartcook mix all ingredients in 4-quart dutch oven. |
| 2 | Heat to boiling; reduce heat. |
| 3 | Cover and simmer until turkey is done and wild rice is tender, 50 to 60 minutes. |
| 4 | Remove turkey drumsticks; cool about 5 minutes. |
| 5 | Remove skin and bones from turkey; cut turkey into bite-size pieces. |
| 6 | Stir turkey into soup. |
| 7 | Heat until hot. |
| 8 | Remove bay leaves. |
| 9 | 6 servings. |
| 10 | To microwave: decrease water to 3 cups and use hot water. |
| 11 | Mix all ingredients in 3-quart microwavable casserole. |
| 12 | Cover tightly and microwave on high (100%), turning drumsticks over every 10 minutes, until turkey is done, 30 to 40 minutes. |
| 13 | Remove turkey; cool about 5 minutes. |
| 14 | Cover wild rice mixture tightly and microwave until wild rice is tender, 8 to 10 minutes longer. |
| 15 | Remove skin and bones from turkey; cut turkey into bite-size pieces. |
| 16 | Stir turkey into soup. |
| 17 | Cover tightly and microwave until hot, 2 to 3 minutes. |
| 18 | Remove bay leaves. |
