Turkey fa­tigue?

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

The Reporter (Lansdale, PA) - - FOOD - By The Culi­nary In­sti­tute of Amer­ica

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 fridge it’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, then you guessed it put 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.

To ac­com­pany the turkey, we’ve

added tasso ham and an­douille sausage, both of which are clas­sic Ca­jun and Cre­ole in­gre­di­ents. Tasso ham is uniquely sea­soned, but it can also be tough to find, so feel free to re­place it with your fa­vorite gar­den­va­ri­ety smoked ham. A lot of fa­mil­iar sausage brands carry an an­douille va­ri­ety, but you can use what­ever spicy or mild sausage you like best.

And don’t worry. If you get hooked on this recipe, you can make it any time of the year. Since most peo­ple don’t gen­er­ally have left­over turkey in the fridge year­round, use shred­ded meat from a ro­tis­serie chicken, cooked chicken breast, or even shrimp. Luck­ily, you won’t have to worry about how to use left­overs from this tasty stew, since there will be none!

CA­JUN-STYLE STEW WITH AN­DOUILLE AND TURKEY

Serv­ings: 8 Start to fin­ish: 45 min­utes (Ac­tive time: 25 min­utes) IN­GRE­DI­ENTS 1 ta­ble­spoon vegetable oil 8 ounces tasso ham or other smoked ham, cut into ¾-inch pieces

12 ounces an­douille sausage, sliced ¼-inch thick

1 green bell pep­per, cored and thinly sliced

½ medium yel­low onion, thinly sliced

2 stalks cel­ery, thinly

sliced on the bias 4 cloves gar­lic, minced 2 ta­ble­spoons tomato paste 1½ cups am­ber beer 2 cups chicken broth ¾ tea­spoon dry thyme ¾ tea­spoon dry oregano

½ tea­spoon cayenne pep­per

½ tea­spoon ground cumin

1½ tea­spoons chili pow­der 1 tea­spoon kosher salt ¼ tea­spoon freshly

ground black pep­per

2 cups roughly shred­ded turkey meat

4 cups cooked long-grain white rice, for serv­ing

4 ta­ble­spoons chopped flat-leaf pars­ley, for gar­nish IN­STRUC­TIONS

Heat the oil in a large pot over medium-high heat. Add the ham and sausage and cook, stir­ring oc­ca­sion­ally, un­til browned around the edges, about 5 min­utes. Add the pep­per, onion, and cel­ery and cook un­til translu­cent, about 4 min­utes. Add the gar­lic and cook un­til fra­grant, about 1 minute.

Add the tomato paste and stir to coat the meat and veg­eta­bles. Cook un­til the paste deep­ens to a rust color, about 4 min­utes. Add the beer and broth, and stir to com­bine, scrap­ing up any brown bits from the bot­tom of the pot. Add the thyme, oregano, cayenne, cumin, chili pow­der, salt, pep­per, and turkey meat, and stir to com­bine.

Re­duce to a sim­mer and cook, cov­ered, un­til the fla­vors have blended and the sauce is fla­vor­ful, about 20 min­utes. Serve over cooked rice, gar­nished with pars­ley.

Nu­tri­tion in­for­ma­tion per serv­ing: 343 calo­ries; 104 calo­ries from fat; 12 g fat (4 g sat­u­rated; 0 g trans fats); 68 mg choles­terol; 1212 mg sodium; 30 g car­bo­hy­drate; 2 g fiber; 2 g sugar; 26 g pro­tein.

PHIL MANS­FIELD — THE CULI­NARY IN­STI­TUTE OF AMER­ICA VIA AP

This photo pro­vided by The Culi­nary In­sti­tute of Amer­ica shows a Ca­jun-style stew with an­douille and turkey in Hyde Park, N.Y. This dish is from a recipe by the CIA.

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