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 and my best gravy recipe.
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.
And with a JENNIE-O® OVEN READY™ Bone-In Turkey Breast, enjoying these flavors whenever you want (not just when you have leftovers from a Cajun style turkey or a roasted turkey with maple bourbon glaze) couldn’t be simpler.
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 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!
Turkey, Mushroom & Cranberry Risotto
Ingredients
- 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
Instructions
- 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.
Notes
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.
Q #1 – if I use less than 4 cups of turkey (like 2 1/2 – 3c) will the risotto still be risottoy?
Q #2 – can you suggest a substitution for the 1/2 cranberries? I am sure I could just leave them out…but there must be something else….
Hi Danyelle! A1 – no, I don’t think there’s such a thing as too risottoy 😉 I often make risotto with no meat at all, and it’s fantastic! A2 – The cranberries are really there just to add a touch of sweetness. If you have dried cherries, those would be a substitute, but if not, skipping them is totally fine. Hope that helps!
Hey! I ate this for dinner last night. That is one of the quickest turnarounds I have seen on the blog. I also want to say that I thought it was delicious. This may sound weird – it tasted hearty (creamy, cranberry-ness, and mushroom flavored) while also feeling rather light (the turkey was a tasty meat choice). Great recipe!
This blog can be spontaneous when it wants to be 😉
This sounds really good. I’m not really craving Thanksgiving flavors, perhaps because my TG dinner was not what I would have wanted it to be, but this sounds good for any time of year.
Thanks so much, Susan. Have a great weekend!