Leftover Holiday Turkey Farro Cranberries Recipe
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This leftover Turkey Farro Cranberries Recipe is delicious made with holiday turkey, a perfect one-pot meal for dinner, a potluck, or to take for lunch!
Recently I had a great discussion with a friend about entertaining, when I was telling her about a dish I was making, Turkey, Farro and Cranberries. We got on the subject of “perfectionism” and how it haunts so many women, to the point of never wanting to have people in to their homes.
We can get so caught up in the details. I love her point … I will not go crazy … I will go crazy … I will not go crazy …
This week ahead is a time to plan, get organized, think ahead to all the details for Thanksgiving. Make a list and write things down! My goal for doing this is that I will not go crazy next week, because I want to sit back, enjoy the cooking and entertaining process, and mostly enjoy my guests.
My friend continued to say …
It was such a pleasure talking with you about planning out to-dos when entertaining (certainly something I’m doing as I host Thanksgiving every year), and I’ve been trolling through your site for ideas on how to breathe deeply amongst a houseful of the in-laws while I get everything set with meal prep and dining experience details. (I will not go crazy… I will not go crazy.) Trying to keep in mind that, like most people, I’m my hardest critic, and that no one (save for me) expects perfection.
Turkey Farro Cranberries Recipe
This is also the week to plan ahead to what recipes to make using up all of that turkey! That is if you’ll have leftover turkey. :) I usually try to cook a large enough turkey to make sure we get the leftovers. I love leftover Thanksgiving dishes!
To me they say comfort!
Thinking ahead to the upcoming holiday, what is your comfort level of entertaining?
Turkey Farro Cranberries Recipe
- 2 cups farro, thoroughly rinsed
- 2 1/2 cups stock, chicken or vegetable
- 1/2 cup white wine
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 cup dried sweetened dried cranberries
- 3 cups bite-size cooked turkey pieces
- 2 cups Guyere cheese
- 8 oz. frozen peas
- Fresh parsley
- Salt and pepper
- Heat olive oil in large sauce pan over medium-high heat. Add onions and saute about 5 minutes. Add the onions to the cooked farro.
- If using a rice cooker, add the onions, stock, white wine and farro, cooking on the “Brown Rice” setting until completely cooked. Fluff with a fork.
- If using stove top, add stock and bring to a boil. Add farro and reduce heat to a low simmer. Stir in the already sautéed onions. Cook at low simmer, partially covered 25 minutes, or until farro is cooked through.
- Combine cranberries in hot water and set aside to plump. After 5 minutes, drain.
- Cook the peas as directed. Drain and set aside.
- In a large bowl, add the farro mixture, turkey bits, cheese, and drained cranberries and peas. Mix together and generously salt and pepper to taste.
- Chop fresh parsley and add at the end. Mix and serve either hot or cold.
More mouth-watering “farro” recipes from my friends:
Farro and Spiced Honey Salad with Sweet Potatoes, Apples, and Chestnuts from A Farmgirl’s Dabbles
Farro and Sausage Stuffed Roasted Acorn Squash from Skinny Taste
Pumpkin Potage with Toasted Farro from A Thought for Food
Garden Farro Salad with Feta from Aggie’s Kitchen
Roasted Strawberry Farro from How Sweet it is
Farro Rice Pudding from Reluctant Entertainer :)
Farro Salad Recipe with Sun-Dried Tomatoes, Spinach & Cashews from Cookin’ Canuck
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