This Leftover Turkey Risotto is rich, creamy and deeply comforting. It’s one of the most delicious ways to use the leftovers from your Thanksgiving or Christmas Roast Turkey.
This recipe has been sitting in my drafts for 2 years!! I thought it was about time I got my act together and posted it before Christmas arrives.
I have no idea why I’ve held back from sharing it for so long – this rich, creamy turkey risotto become one of my favourite way to use up the remains of a roast turkey.
There are countless ways to use up leftover turkey – you’ve got the classic Turkey Curry, Turkey and Ham Pie, turkey and vegetable soup or you could make these gorgeous turkey, stuffing and cranberry filo tarts, which make a fabulous Boxing Day party nibble – my family ask (demand) me to make them every year!
leftover turkey risotto ingredients
Please scroll to the bottom of this post for a printable recipe card with ingredient amounts and detailed instructions.
- Regular Olive oil and Butter – the butter adds flavour and the oil stops the butter from burning.
- Onion, finely chopped. You could also use finely diced Shallot.
- Chestnut Mushrooms add flavour and texture, but any kind of mushroom would work. If you don’t like mushrooms, just leave them out.
- Crushed Garlic – fresh or garlic paste from a jar
- Fresh Herbs – I like to use roasting herbs, such as fresh sage and rosemary in this risotto. I usually have some leftover after Christmas, so it makes sense to use them up. Thyme would also be good. If you don’t have any fresh herbs, you can use dried, but add less as they are more pungent than fresh.
- White wine or white Vermouth – A dry white wine such as Pinot Grigio or Sauvigon Blanc will work best. If you don’t like cooking with alcohol, just omit it.
- Chicken or Turkey Stock
- Leftover cooked turkey meat, cut into small pieces
- Risotto Rice, such as Arborio or Carnaroli
- A little Mascarpone Cheese, added when the risotto is cooked, adds a really rich, creamy texture. It’s add little bit of a “cheat”, but it’s so, so good.
- Parmesan Cheese – freshly grated. I get through a lot of Parmesan, so I buy a large block. It keeps well in the fridge for quite a while, but if you don’t think you would get through it, it can also be frozen.
- The Juice of half a lemon, stirred in at the end, is the final step to creating a delicious, well balanced Risotto. The lemon adds acidity and balance to all the creamy richness going on. If you tried the Risotto with lemon and without for comparison, you would really notice the difference.
how to make leftover turkey risotto
1.Cook the mushrooms and pancetta cubes in a little oil and butter on medium-high heat until golden and crisp. I cook the mushrooms first, then the pancetta. Transfer to a bowl using a slotted spoon. Turn the heat down to low.
2.Sweat the chopped onion for 10 minutes or until soft and translucent. Stir in the crushed garlic and cook for 2 minutes, then add the herbs, if using dried.
3. Stir in the risotto rice, making sure every single grain is coated in oil.
4. Add the white wine or Vermouth, turn up the heat slightly and allow it to bubble for a few minutes or until it has almost evaporated. If using fresh herbs, add them now.
5. Add hot stock – Add the chicken or turkey stock, a ladleful at a time, letting each one disappear before adding the next. Cook for about 18-20 minutes on a low-medium heat, or until the rice is almost tender (it should still have a little “bite” – you don’t want it mushy).
6. Add turkey – After the rice has cooked for 10 minutes, stir in the chopped turkey meat. Adding it now will ensure it is heated through properly.
7. Add remaining ingredients – When the rice has cooked, stir in the cooked mushrooms, bacon, Mascarpone, grated Parmesan and lemon juice.
8. Season – Season the risotto with salt and pepper to taste. Serve with extra grated parmesan.
I like to top my bowl of Risotto with a spoonful of cranberry sauce, but this might horrify some people. All I have to say in my defense is – don’t knock it until you’ve tried it!
recipe tips
- Keeping the stock nice and hot is essential when making Risotto. The easiest way to do this is by pouring the hot stock in a saucepan and keep it on a low simmer on the hob.
- It’s very important not to rinse Risotto rice. This will wash away all the starch, which is what makes your Risotto creamy.
- Keep the heat nice and low when cooking the onion. You don’t want to brown or burn it or the finished dish might end up tasting bitter. The same goes for the garlic.
recipe variations
- If you don’t have any Mascarpone for extra richness, butter can be used instead.
- Swap the onion for a finely chopped leek (keep the green part of the leek for making soup, such as this Vegetable Scotch Broth).
- If you aren’t a fan of mushrooms, you could add some frozen peas instead. Cook them for 5 minutes in boiling water or until tender, then drain and add along with the turkey meat.
storing homemade risotto
Risotto is best served immediately, but any leftovers can be stored in an airtight container and used within 2 days. It will thicken up in the fridge, but it can be rectified by adding a little hot chicken stock when re-heating.
Risotto doesn’t freeze well, so I wouldn’t recommend it.
Leftover Turkey Risotto
This Leftover Turkey Risotto recipe is a delicious way of using of leftover turkey meat, herbs and mascarpone cheese. It's creamy, comforting and ready to eat in about 40 minutes.
Ingredients
- 1.5 litres hot chicken or turkey stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 150g chestnut mushrooms, sliced (optional)
- 125g pancetta cubes, or smoked streaky bacon, cut into small pieces
- 1 large onion, peeled and finely diced
- 1 garlic clove, crushed
- 1 teaspoon dried sage (or one tablespoon fresh, leaves finely chopped)
- ½ teaspoon dried rosemary (or one teaspoon fresh, leaves finely chopped)
- 300g risotto rice
- 125ml white wine or vermouth
- 300g leftover turkey meat, cut into bite size pieces
- 1 tablespoon Mascarpone
- 50g freshly grated Parmesan cheese
- Juice of half small lemon
- Salt and Freshly Ground Black Pepper
Instructions
- Pour the stock into a large saucepan and bring to a gentle simmer on a low heat (you need to keep it nice and hot and I find this is the best and easiest way.)
- Heat the butter and oil in a large saucepan, add the mushrooms if using, and cook on a medium high heat for about 5 minutes or until golden. Transfer to a bowl using a slotted spoon.
- Add the pancetta cubes to the pan and cook on a medium high heat for a few minutes until crisp and golden. Transfer to the bowl with the mushrooms.
- Add the diced onion to the pan, sprinkle over a little salt and sweat on a low heat for about 10 minutes, or until soft and translucent.
- Stir in the crushed garlic and cook for 2 minutes. If using dried herbs, add them to the pan along with the garlic.
- Stir in the risotto rice, making sure every grain is covered in the oil from the pan. If using fresh herbs, add them now.
- Add the wine or Vermouth and let it bubble for a couple of minutes, untli it has almost evaporated.
- Start adding the stock, a ladeful at a time, letting each one cook away before adding more. Stir constantly with a wooden spoon for about 20 minutes, or until the rice is almost cooked but still has a bite to it (al dente). Stir in the chopped turkey meat after the rice has been cooking for 10 minutes.
- Stir in the reserved cooked Mushrooms and Pancetta, Mascarpone, lemon juice and grated Parmesan.
- It shouldn't look dry, but if it does, add two tablespoons hot chicken stock (if you have some left), place a lid on the pan and leave for 2-3 minutes. Season to taste and serve with more grated parmesan.
Notes
It might be completely mad to top this risotto with cranberry sauce, but that won't stop me!! I sincerely apologise to all Italians.....
Variations:
Swap the onion for one small finely chopped leek.
Add 1/2 stick of finely diced celery when cooking the onion.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 847Total Fat: 64gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 338mgSodium: 790mgCarbohydrates: 42gFiber: 1gSugar: 12gProtein: 88g
Calories and nutritional information are provided by a third party application and should be viewed as indicative figures only.