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The Journal Gazette

Wednesday, November 22, 2017 1:00 am

Bring new life to holiday with stew

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, you've probably faced that Thanksgiving fatigue that hits a few days in, where you just reach your limit. 

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. 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 chop up leftover vegetables and giblets and add 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 put an egg on it! Turn your mashed potatoes, veggies, and gravy into a shepherd's pie with ground lamb. 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.

Cajun-Style Stew With Andouille And Turkey

1 tablespoon vegetable oil

8 ounces tasso ham or other smoked ham, cut into 3/4-inch pieces

12 ounces andouille sausage, sliced 1/4-inch thick

1 green bell pepper, cored and thinly sliced

1/2 medium yellow onion, thinly sliced

2 stalks celery, thinly sliced on the bias

4 cloves garlic, minced

2 tablespoons tomato paste

11/2 cups amber beer

2 cups chicken broth

3/4 teaspoon dry thyme

3/4 teaspoon dry oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

11/2 teaspoons chili powder

1 teaspoon kosher salt

1/4 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

Heat the oil in a large pot over medium-high. Add ham and sausage and cook, stirring occasionally, until browned around the edges. Add 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. Makes 8 servings.