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Turkey Risotto

You made some stock from the leftover carcass and have some leftover turkey.  Turn that into a sublime risotto.

  • 1/4 cup olive oil
  • 1 onion, chopped in 1/2 inch dice
  • 1-1/2 cups risotto rice - arborio, carnaroli or vialone nano
  • Salt and freshly milled black pepper, to taste
  • 1 tablespoon minced fresh sage leaves
  • 1/2 cup dried cranberries (optional)
  • 5 to 6 cups turkey stock, heated
  • 1-1/2 cups cooked dark turkey meat, shredded
  • 3 ounces feta or Jack cheese, grated
  • Fresh sage leaves, for garnish


In a 10 to 12 inch saute pan, heat the olive oil over medium heat until almost smoking. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes. Add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes, each grain turning milky white. Season with salt and pepper.

Add the sage and dried cranberries if using, and stir. Begin to add the stock, 1/2 cup at a time, stirring after each addition until all of the liquid is absorbed. Continue adding stock, stirring, stirring, and stirring until the rice is tender and creamy but not mushy, about 18 to 20 minutes.

Just before making the final addition of stock, stir in the turkey meat and the cheese, add the remaining stock, taste and adjust the seasoning. Ladle into warmed soup plates, garnish with fresh sage leaves, and serve immediately.

Serves: 4

Contributor: pat ciesla

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