Turkey fatigue?

Bring new life into that poultry with a stew Bring new life into that poultry with a stew

Raise your hand if you make certain dishes for Thanksgiving just so you’ll have them for leftovers. Yes, buying a huge turkey to feed six counts. Guilty as charged.

But even if you live for leftover turkey sandwiches and carrot pudding, you’ve probably faced that Thanksgiving fatigue that hits a few days in, where you just reach your limit — even for Mom’s stuffing. But here at The Culinary Institute of America, we hate thinking about good food going to waste, so hang on to the rest of that turkey, and let’s talk.

One of the primary reasons we get sick of those leftovers is because no matter how you shape it, you’re still just eating turkey, mashed potatoes, and cranberry sauce. On a sandwich, in a bowl, stacked on a fork straight from the fridgeit’s all the same. The key to enjoying that Thanksgiving bounty for days (or weeks!) is to make each dish fresh. (After you eat one good sandwich, of course).

Don’t just make turkey soup with leftover turkey bones. Make turkey tortilla soup, loaded with tomatoes, cilantro, and creamy queso fresco. And sure, roasted vegetables are a great leftover side dish, but chop them up with some leftover giblets (you did save the giblets, right!?) and a runny egg for a new take on brunch hash.

Even stuffing can take on a new life. Form it into a patty and griddle it, thenyou guessed itput an egg on it! And your mashed potatoes, veggies, and gravy come together with some ground lamb for a 10-minute shepherd’s pie. But what about the turkey?

This recipe for Cajun-Style Stew with Andouille and Turkey is the perfect way to bring some fresh life into that poultry, especially if it’s beginning to get dry. The dish will remind you of jambalaya, but we’ve taken out the rice so you can serve it however you like. Do you have leftover cornbread, mashed potatoes, or polenta? Any of these will sop up the slightly spicy, flavorful sauce for a welcome break from sage and nutmeg.

Unlike some Cajun and Creole recipes you’ve seen, this recipe is quick and easy. There’s no roux to keep an eye on, and after just a bit of chopping, it comes together in about half an hour. It’s the perfect weeknight meal for post-Thanksgiving, not-quite-December holiday mania.

We use a combination of spices to make a homemade Cajun seasoning mix, like dried thyme, oregano, and cayenne pepper. But you can pick up a store-bought Cajun seasoning blend to simplify. Start with a teaspoon, then season to taste from there. Every blend is a bit different, so use your gut.