2 tablespoons olive oil, divided
1 pound ground turkey
1 onion
1/2 head cabbage, thinly sliced
1 sweet potato, peeled and diced small
2 cloves garlic
4 ounces wild rice
2-1/2 cups chicken broth, heated
1 10-3/4 ounces cream of mushroom soup
Salt and pepper
Preheat the oven to 350 degrees F.
Heat 1 tablespoon olive oil in a skillet over high heat.
Add the turkey, breaking it up with a wooden spoon and cooking until browned on all sides. Transfer the cooked turkey to a large mixing bowl with a slotted spoon, and set it aside.
Add the onion to the pan and cook, stirring occasionally, until soft, about 5 minutes. Season with salt and pepper.
Add the cabbage and cook until soft, about 10 to 15 minutes.
Transfer the cabbage mixture to the bowl with the turkey.
Add 1 tablespoon olive oil to the skillet, and add the sweet potat. Season with salt and brown on all sides.
Add the garlic and cook until fragrant, just 1 or 2 minutes.
Transfer to the bowl with the turkey, and add the wild rice to the skillet. Cook just to toast, about 1 minute, and transfer to the bowl.
Deglaze the skillet with a ladleful of broth, and pour over the ingredients in the bowl, stirring until well combined.
Whisk together the cream of mushroom soup and the remaining chicken broth in the skillet.
Transfer all of the ingredients in the bowl to a 9-by-13 casserole dish.
Pour the cream of chicken soup and chicken broth mixture over the ingredients in the casserole dish.
Cover with aluminum foil (or the dish's lid) and bake for 45 minutes, or until the rice is tender.
Remove the foil and bake for an additional 10 to 15 minutes, until the excess liquid has cooked off.
