Be Brainy When it Comes to Leftovers...

 

If you have turkey or pork or ham or sausage, you can turn your Thanksgiving leftovers into a simple gourmet meal. This leftover meal is made with pork loin medallions and smoked sausage in creamy mustard sauce with sun dried tomatoes and dried plums, served with sweet potatoes halved and green beans. This is really so delicious!

Begin by sauteing on med heat chopped onion in olive oil. Then push aside the onion once the edges are brown, add a drizzle more of olive oil and sear the medallions on both sides. Next, add 'chunk size' cuts of smoked veal sausage or any leftover sausage.  To this meat combo, add 1/2 cup of sun dried tomatoes and the same of dried plums. Sprinkle in fresh dried herbs: rosemary, mint and oregano.

On med heat, stir and let these flavors blend before adding your heavy cream and Dijon mustard.  After 2 min, spoon in 1 tbs of mustard or more (to taste) and 3/4 cup of heavy cream. Stir while turning up the heat, let this bubble for 3-4 min. Cover and let simmer for about 15  min on low heat.

Prepare sides.

~ Tutti a Tavola!