Turkey Jambalaya

  • Yield: 8 to 10 servings


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



  1. 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.
  2. 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

  • Calories 366
  • Fat 9g
  • Saturated Fat 3g
  • Cholesterol 95mg
  • Sodium 979mg
  • Carbohydrate 35g
  • Fiber 3g
  • Protein 36g