“I Remember When” and Turkey Mushroom Cranberry Risotto

This Turkey Mushroom Cranberry Risotto is perfect for leftover turkey and is also freezable! Enjoy!

Turkey Mushroom Cranberry Risotto #reluctantentertainer  #leftovers #Thanksgiving #recipe

The time has come: We won’t be gathering anymore on our side patio, enjoying meals and the beauty around us with friends, as the colder weather sets in in Oregon. I’m not complaining, because this means we’ll be enjoying our friends inside, where it’s warm and cozy, which I also love!

Turkey Mushroom Cranberry Risotto

This past weekend I winterized the side patio area and backyard, spending hours in the glorious sunshine.

Turkey Mushroom Cranberry Risotto

We’re in the stage of life where kids are in and out of our home, starting to embark on their own lives. Paul and I are adjusting to the reality that we’ll soon be creating a quieter life of our own, but we’re enjoying every moment—right now—while it lasts.

Turkey Mushroom Cranberry Risotto

I remember when.

Coming together as a family over a meal is more of a highlight now than ever. Even when there are extra stragglers (our kids’ friends, who are always welcome), the conversation is so different (grown up) and interesting. I’m listening more attentively to their stories, what they are learning, how they are growing, my eyes open to how the world is changing, and I’m realizing how precious “today” really is.

I look forward to us all being together for Thanksgiving this year. There are always the “I remember when” stories that are shared. The reminiscing from our kids is not always the big picture of their past, but the tiny minutiae of life, experienced as only a child would remember.

Those memories have become who we were as a family back then, and have shaped us into who our family is today. So many times when I think about the past, my mind is drawn to the meals we’ve had as a family. Not specifically the food itself, because quite honestly, I’d never remember those specifics. But I remember the feelings of love. Love plus food equals comfort. Amen.

Turkey Mushroom Cranberry Risotto.

Back to the food – which, for me, always brings comfort, and this delicious one-pot meal that I’m sharing today.

Turkey Mushroom Cranberry Risotto #reluctantentertainer  #leftovers #Thanksgiving #recipe

Using leftovers.

Perfect for the week or two before Thanksgiving, or to use up all those Thanksgiving leftovers after, I love the combination of risotto, mushroom, turkey, and cranberries. I’ll never get tired of these flavors! And it seems as if daily I’ve been snipping fresh thyme from our tired fading garden beds.

Turkey Mushroom Cranberry Risotto #reluctantentertainer  #leftovers #Thanksgiving #recipe

I’m glad my family loves leftovers, and that I’ve learned to be creative with them in different dishes.

This one with yummy turkey!

What’s your favorite way to use leftover turkey?

Turkey Mushroom Cranberry Risotto #reluctantentertainer  #leftovers #Thanksgiving #recipe

Turkey Mushroom Cranberry Risotto #reluctantentertainer #leftovers #Thanksgiving #recipe
Print Recipe
0 from 0 votes

Turkey Mushroom Cranberry Risotto

Use a large enough skillet or braiser to hold this one-pot meal. Use leftover turkey or chicken. Freeze the leftovers, reheating with a small amount of stock to add moisture to the dish.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 15 mins
Servings: 6

Ingredients

  • 6 cups chicken broth + 1 cup
  • 4 Tbsp. oil
  • 24 oz. cremini mushrooms thinly sliced
  • 2 cups turkey meat cooked and chopped
  • 1 shallot sliced
  • 3-4 garlic cloves chopped
  • 2 cups arborio risotto rice I used DeLallo’s 17.6 oz. package
  • 1/2 cup white wine
  • 3 Tbsp. butter
  • 1/2 cup Parmesan cheese
  • 2 Tbsp. thyme chopped
  • 1 cup dried cranberries I used Trader Joe’s orange cranberries

Instructions

  • In a large skillet, heat 2 Tbsp. of oil on medium-high heat. Add the mushrooms and lightly salt, cooking for about 5 minutes, stirring several times.
  • Add the chopped turkey meat, stirring to heat through for 1-2 minutes. Remove the mixture to a bowl and set aside.
  • Meanwhile, add the cranberries to 1 cup of boiling water. Allow to plump, or sit for 2-3 minutes; drain.
  • In the same skillet, heat the remaining 2 Tbsp. of oil and add the shallot and garlic, and another pinch of salt, stirring and cooking for about 2 minutes. Add the rice, stirring constantly, and slowly pour in the wine. Cook the mixture for 2-3 minutes.
  • Slowly add in the 6 cups of broth, 2 ladlefuls at a time, until the rice is absorbed into the mixture. Cook for about 25 minutes, or until the rice is tender. Turn the heat down to low.
  • Add in the butter, turkey mixture, Parmesan cheese, cranberries, and fresh thyme, mixing it all together and cooking for an additional 2 minutes. If needed, add one more cup of stock for moisture.
  • Garnish with fresh thyme; serve immediately.

Are you following me on InstagramTwitterFacebook and Pinterest? Thanks being here today, and if you’d like to subscribe to Reluctant Entertainer, to have each post delivered straight to your e-mail box, then please add your email, here. It’s really easy!

13 comments on ““I Remember When” and Turkey Mushroom Cranberry Risotto”

  1. I am hoping to serve this cold,,will it taste just as good?

  2. This looks delicious! Just to be sure, when you list cranberries, I’m guessing you used dried cranberries (like craisins), not fresh, correct? Thanks!

  3. Risotto is one of my favorite dishes. I love this recipe. I think if I had left overs with this I would form them into patties and deep fry them like how people make deep fried risotto balls. LOVE LOVE LOVE this.

  4. it’s all about the hot turkey sandwhiches slatered in gravy!!!

  5. This Thanksgiving will be the first in a VERY long time for our family that we have a little one around…my cousin had the first baby of our generation in August, and I can’t wait to start this new chapter!

  6. Turkey and wild rice soup…I wish my girls loved mushrooms…this looks yummy

  7. I love mushroom risotto…it was the first risotto I ever made! Love the festive additions of cranberry and turkey :)

  8. A few years back I had a substantial amount of creamed onions left over after Thanksgiving. I turned it into a Turkey Tettrazini of sorts, along with the leftover turkey and peas. It was so well loved that its now become a Planned-Over. The risotto looks wonderful!

  9. I love reading about your phase in life Sandy…it gives me so much perspective as a mom and how life changes as our family grows up. It makes me treasure our crazy dinner moments now (ha ha). And I look forward to the interesting conversations of the future :)

    I also appreciate the gorgeous picture of your leaves!! You have no idea how much I miss seeing colors like that. We are still bright and green here, and will be until it freezes. But for the most part we stay green….and that’s ok too :)

    This risotto looks amazing!! I love the turkey mushroom and cranberry combo.

  10. It’s so true that the conversation really changes over time, and it’s so fun to hear the original thoughts that your kids come up with and to figure out the amazing people they’ve become. This risotto looks fantastic…perfect for sharing with family and friends.

  11. Looks like a vert tasty Risotto! I have to give this one a go.

Leave a Reply

Your email address will not be published. Required fields are marked *