Turkey Jambalaya
Serving: 8 to 10

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

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 and cook according to package directions.

Add turkey, olives, and artichoke hearts, tossing gently. Top with chopped green onions.