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Turkey Risotto

January 29, 2013

Yes, I did roast another turkey just for the leftovers and stock.....and why didn't you? I remember years ago a friend of mine cooked a turkey every Friday night so there would be plenty of sandwiches, soups and a special left over turkey specialty.  This is one of them.


Turkey Risotto


  • 1 C. Arborio Rice
  • 1 1/2 T. Unsalted Butter
  • 1 Lg. Shallot (finely chopped)
  • 5 C. Turkey Stock, maybe more (make your own)
  • 1-2 T. Sage (finely chopped)
  • 1/2 C. Freshly Grated Pecorino Cheese
  • Fresh Sage Leaves (for garnish)


  1. Have hot turkey broth prepared
  2. Brown the butter and immediately add the shallot; saute 2-3 minutes while stirring
  3. Add the rice and stir fry for approx. 2 minutes while coating the grains with the butter
  4. Add 2 ladles of the hot stock; stir vigorously, then gently; continue to stir as the stock evaporates
  5. When liquid is almost gone add another ladle of stock and repeat the stirring (stir constantly)
  6. Add the sage and taste for salt and add as needed; continue cooking adding one ladle of stock at a time and continue stirring for about 25-30 minutes
  7. Stir in the cheese and cook another 1-2 minutes and serve immediately in warmed bowls; garnish with fresh herbs





(Serves 4)

Recipe adapted from


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