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. Slice sausage into small pieces and cook in a nonstick skillet on medium heat until browned. Add onions and mushrooms and cook until veggies are tender. Drain an excess grease or liquid.
  2. Add the following to skillet: wild rice, seasoning packet and water. Cook rice according to package instructions. Toss in turkey and artichoke hearts and stir. Garnish with green onions.
 Recipe reprinted with permission from Eating Well Through Cancer (Holly Clegg, 2016). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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