“I Remember When” and Turkey Mushroom Cranberry Risotto
This Turkey Mushroom Cranberry Risotto is perfect for leftover turkey and is also freezable! Enjoy!
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!
This past weekend I winterized the side patio area and backyard, spending hours in the glorious sunshine.
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.
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.
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.
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
- 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
- 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.
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