Comfy Cuisine- Home Recipes from Family & Friends: Thanksgiving Leftovers #SundaySupper – Turkey & Mushroom Risotto

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I think most of us will agree that LEFTOVERS are the best part of Thanksgiving Dinner.  After all the hustle and bustle and preparation of  the feast, we can all sit back now and enjoy all the delicious sides, sandwiches and gravy that are a cinch to put together.

 This week Isabel of Family Foodie and #SundaySupper have all the recipes you need to use leftovers!   Nicole from Daily Dish Recipes has pitched in this week as hostess and has put together our great line-up for this week! Sweet Potato Cinnamon Rolls by Juanita’s Cocina Turkey Cranberry Muffins by In the Kitchen with Audrey Sweet Potato Biscuits by Home Cooking Memories Gluten Free Turkey and Dumplings by The Meltaways Curried Turkey Salad  by Kimchi Mom Potato Patties w/ Tomato Salsa by La Cocina De Leslie Spicy Coconut Turkey Soup by Diabetic Foodie Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips Olive Tapenade by Fast Food to Fresh Food Leftover Turkey Soup by Bobbi’s Kozy Kitchen Sweet Potato Bread Pudding by MarocMama  Cranberry Sauce Crumb Bars by girlichef Pumpkin Gingersnap Truffles by Chocolate Moosey Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious Chocolate Peanut Butter Potato Frosting by Yummy Smells Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Turkey & Mushroom Risotto

8 cups Day-After Turkey Stock (see recipe below)

4 Tbsp. unsalted butter, divided

2 Tbsp. olive oil

2 cups chopped onion

2 garlic cloves, minced

10 ounces white mushrooms, thinly sliced

1-1/2 cups Arborio rice

2/3 cup dry white wine

1 cup frozen peas, thawed

1 cup shredded leftover turkey meat

2/3 cup grated Parmesan

2 Tbsp. flat-leaf parsley, chopped

Salt and freshly ground pepper to taste


 For Day-After Turkey Stock combine 3 chopped celery stalks, 1 chopped onion and turkey carcass broken into pieces.  Cover with 12 cups water.  Bring to a boil.  Reduce heat and simmer until broth is reduced by 1/3, about 3 hours.  Strain; discard solids and continue with risotto.
Keep broth warm over low heat.
Melt 2 Tbsp. butter in a heavy large saucepan over medium heat.  Add olive oil.  Add the onions and saute until tender, about 8 minutes.  Add the mushrooms and garlic and saute until mushrooms are tender and the juices evaporate, about 5 minutes.  Stir in the rice and let it toast for a few minutes.  Add the wine; cook until liquid is absorbed, stirring often, about 2 minutes.  Add one cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.  Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes.  Stir in the peas and leftover turkey.  Stir in remaining 2 Tbsp. of butter and Parmesan.  Season to taste with salt and pepper.  Garnish with chopped parsley and top with addition Parmesan and a drizzle of olive oil.


My best leftover dish is the first turkey sandwich warmed up with stuffing and gravy and cold cranberry sauce. Can’t wait!

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

Labels: Budget Friendly, Easy Dinner, Holidays, Italian Favorites, My Favorite Things, Rice, Sandwiches, Side Dishes, Sunday Supper Movement, Turkey, What’s Left in the Fridge?