Leftover Thanksgiving Turkey Risotto
The Cookie Writer
The Cookie Writer
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  • 3½ cups homemade turkey stock (or your favourite stock!). simmering on stove top. 3 tbsp butter 1 onion, diced 1 small carrot, chopped small Leftover turkey meat, roughly chopped ¼ - ½ cup diced leeks 2 cloves garlic, minced 1 tbsp freshly chopped sage 1 cup arborio rice ¼ cup red wine ½ cup Parmesan cheese, grated Salt and pepper Instructions Add the butter to a saute pan, melting over medium-high heat. Add the onion and cook until translucent and tender. Pour in the carrot and leeks. Cook until they begin to soften, about 8-10 minutes. Season with salt and pepper. Add the garlic andsage, and cook for 1 minute. Pour in the rice and cook for a good couple of minutes. Carefully pour in the red wine. Lots of steam will appear as the liquid touches the pan. Quickly stir the bottom of the pan with a spatula so you can get all the nice brown bits up. Pour in ½ cup of broth at a time, stirring until almost of the liquid is gone before you add the next amount. After about 1½ cups of broth has been added, add desired amount of leftover chopped turkey. Continue stirring in broth. When you add your last half cup of broth, try to leave a bit of extra liquid so it has a creamy look when we add the cheese. Stir in the cheese and mix until it is melted. Serve immediately with additional fresh sage if desired! 3.5.3208



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