Turkey Jambalaya

This quick and tasty one-dish meal is a great way to use leftover turkey.

8 to 10 servings

Holly Clegg

Ingredients

1 pound turkey sausage or low-fat sausage
1 large onion, chopped
1 pound fresh mushrooms, sliced
2 (6-ounce) packages long grain and wild rice mix
1 1/2 pounds cooked, diced turkey breasts or thighs (4 cups)
1 (14-ounce) can artichoke hearts, quartered
1/2 cup chopped green onions

Instructions

Cut sausage into pieces and brown in large pot coated with nonstick cooking spray. Add onions and mushrooms, cooking until tender. Drain off any excess grease.
Add wild rice, seasoning packet and water to sausage mixture. Cook according to rice directions. Add turkey and artichoke hearts, tossing gently. Top with chopped green onions.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info (per serving)