Wordless Wednesday: Santa is Coming to Town

All Those Leftovers

I have survived. Two dinners, a Black Friday Fail, Sleep, 2nd attempt for Black Friday deals, and I have finally settled back in at home. I have no one to blame but myself for my crankiness and sleepiness. Once again I attempted to squeeze in a ton of events in such a little bit of time. It has been a great time visiting with family and seeing old friends. I am still in disbelief that it is already the holiday season.

The holiday season has brought out the wearing of the “Thanksgiving Pants”.

I really did eat in moderation but it was the variety and attending two different meals that did me in. My body is just not used to eating two big meals a day. It was one of the first holiday meals that I had not prepared in a while. Such a weird feeling! I did however acquire some leftovers, so let the leftover recipes begin.

This recipe found in this months Rachael Ray Magazine is easily converted into a Turkey and Sausage Jambalaya using your Thanksgiving leftovers. My girls do not love turkey when eaten alone, in fact it is a game of “if you don’t eat your turkey you will not get desert”. They do however love turkey when I use it in a dish with other flavors.  Here is a quick one pot recipe that incorporates all that leftover turkey that may not get eaten.

Turkey Sausage Jambalaya

Adapted recipe By: Abigail Chipley

Ingredients:

• 8 oz. Smoked Andouille Sausage
• 1 1/2 lbs. skinless, boneless turkey, cut into 2-inch pieces
• Salt and pepper
• 2 green bell peppers, diced
• 1 onion, chopped
• 2 tsp. smoked paprika
• 2 tsp of hot sauce
• 1 can (14.5 oz.) diced tomatoes
• 1 cup rice
• 8 oz. frozen sliced okra (2 cups), thawed

Directions:

1. Heat a dutch oven over medium-high heat. Add the sausage and cook, until browned, about 5 minutes.

   

2. Add the turkey, 1 tsp. salt and pepper to taste. Cook, turning, until warmed through, about 2 minutes.

3. Add the bell peppers, onion and paprika and cook, stirring occasionally, until the vegetables have softened, about 2 minutes.

4. Stir in the tomatoes, rice and 3/4 cup water and bring to a boil. Scrape down the sides of the pan to make sure all the rice grains are submerged in liquid. Cover the pan, lower the heat and simmer until the chicken, vegetables and rice are tender and almost all of the liquid has been absorbed, about 20 minutes.

5. Stir in the okra and simmer until bright green, about 10 minutes. Remove the pan from the heat, cover and let steam for 10 minutes.

   Viola! You have a tasty meal that your family will think you took hours to make. The girls were much happier to eat their Thanksgiving leftovers this way.

What is your favorite way to eat leftovers? I am also trying to create a Thanksgiving Eggroll recipe to use more of my turkey and sweet potatoes with I will let you know how it goes.

Happy Thanksgiving!

The Mom on the Run Family wishes everyone a Happy Thanksgiving! We are very thankful for another year of love, health, and amazing adventures. Thank you so much for reading our daily thoughts and recipes. I have appreciated the thoughtful comments and “friends” I have met.  Here is to another great and thankful year

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