It is always surprising to me that I still have a sense of Monday as the beginning of the week. I have spent most of my career working an unconventional schedule. This means I work during the weekend. My days off are usually during the week. So, Monday for me is really just another day of the week. However, I still find myself in the Monday Blues needing something easy to get me going. This Turkey Kielbasa stir-fry has become the thing.
I love sausages. Always have, always will. But my relationship with any sausage is complicated because I don’t eat pork or its derivative. Almost all sausage products are encased in a pork casing, even when the filling is not pork based. This makes it hard for me to get sausages because I find myself reading ingredients fine print. Luckily I have been able to find a few brands that use collagen casing.
The thing I like about the Turkey Kielbasa from Hillshire Farms is the seasoning. The sausage has a balanced blend of herbs and spices. I don’t have to worry about seasoning the foods I put it in. This makes it a perfect backbone for a quick meal on a lazy night.
The other thing I should tell you about this turkey kielbasa
I have served this with my favorite mashed white beans again. I feel like it is time for me to write a recipe for this mashed white beans because it is so easy and goes so well with everything. Anyway, I hope this turkey kielbasa
Turkey Kielbasa Stir-fry
- 16 oz Turkey Kielbasa sliced
- 1 Yellow Onion sliced
- 2 Cloves Garlic Smashed and chopped
- 1 tsp sweet paprika powder
- 1/2 tsp chili flakes
- Salt to taste
- 2 tbsp Olive Oil Use a light or neutral olive oil
- 1 pound Baby Kale
- Add the olive oil into a pan to heat.
- Once the olive oil is hot, add in the turkey kielbasa slices, onion slices, chopped garlic. Gently shake pan to get the items moving.
- Season pan with salt, chili flakes, and paprika.
- Once the onion starts showing signs of caramelizing, add in the kale and continue to cook for a couple of minutes
- Take the pan off the heat and serve stir-fry.