Turkey, Mushroom & Cranberry Risotto
Is it weird that a few weeks after Thanksgiving, I’m already craving Thanksgiving flavors again? It could be because I didn’t really get to eat many leftovers this year.
We had plans for both Friday and Saturday after the holiday, so I had some leftovers on Sunday, but that was about it. Most years, I eat leftovers for like three days straight until I just. can’t. look. at. another. scoop. of. mashed. potatoes.
But you know what? There’s no reason turkey should be just a Thanksgiving thing. These ingredients are great all year ’round, especially during prime-time comfort food season.
This easy meal solution goes straight from freezer to oven, no thawing needed. It’s perfect for a stress-free holiday meal with a smaller guest list, or to cook and have on hand for lunches and dinners throughout the week (make sandwiches with the turkey, or toss it in salads or soups).
You can even prepare it in a slow cooker. Seriously, it doesn’t get more foolproof than that!
You guys know I love any type of risotto, even coconut risotto. For this Turkey, Mushroom & Cranberry Risotto, I started by making a classic mushroom risotto with arborio rice, garlic, shallots, white wine and homemade turkey stock I had left over in the freezer from Thanksgiving (but store-bought turkey stock works just as well).
Then, near the end of the cooking time, I stirred in chopped turkey from one half of the aforementioned breast (that I roasted the day prior), some dried cranberries and Parmesan cheese. I threw a little chopped parsley at the situation, brought the skillet to the table, and dinner was served!
- 5 cups turkey stock
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 medium shallot, finely chopped
- 1 bay leaf
- 12 ounces button mushrooms, sliced
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Chopped turkey from 1/2 of a JENNIE-O® OVEN READY™ Bone-In Turkey Breast (about 4 cups chopped turkey)
- 1/2 cup dried cranberries
- 1/2 cup grated or shaved Parmesan cheese, plus additional for garnish
- 1/4 cup chopped fresh parsley, for garnish
- In medium covered saucepot, heat stock over medium heat. When simmering, turn off heat and keep covered.
- In large high-sided skillet, heat butter over medium-high heat. Add garlic, shallot and bay leaf. Cook 1 minute, stirring frequently. Add mushrooms; cook 8 to 10 minutes or until mushrooms are deep golden brown, stirring frequently.
- Reduce heat to medium and add rice; cook 2 to 3 minutes or until rice begins to become translucent at edges of grains, stirring constantly. Add wine, salt and pepper; stir constantly until wine is mostly absorbed.
- Add 1/2 cup hot stock; stir constantly until mostly absorbed. Add additional stock in 1/2 cup increments, stirring after each addition and cooking until stock is mostly absorbed before adding more. Cook 18 minutes, then stir in turkey and cranberries. Continue cooking 3 to 5 minutes longer or until rice is tender, stirring frequently and adding stock as needed (you may not need all of the stock).
- Stir in cheese; cook, while stirring, 1 minute or until cheese is melted and incorporated. Divide risotto between warm pasta bowls. Garnish with parsley and additional cheese and serve immediately.
Home Chef Tip: A lot of people think that risotto requires *constant* stirring, but you really don't have to do that (although you can, if you want). Restaurant chefs certainly don't stand over the skillet stirring it constantly. Just stay in the kitchen with it (maybe unload the dishwasher while you're at it). Stir it every 2 to 3 minutes and add more hot stock as soon as it starts to get dry again, and you're all good.
Disclosure: As a member of the Jennie-O Switch Circle, this was a sponsored post written by me on behalf of Jennie-O. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.