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


  • 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.