Thanksgiving Leftover Risotto – Turkey Squash Cranberry Risotto

photo-nov-24-10-01-43-amI roasted a 22 lb Turkey for Thanksgiving and so after a wonderful meal and cleaning up the kitchen, I began the annual process of making turkey stock from all that “will not become a meal.” Since we are not big fans of turkey soup and the giant turkey led to a large quantity of turkey stock which, by the way was majorly yummo!, I started looking a for fun and delicious way to use all the turkey stock I made.

So after boiling the stock down for two days and defatting it on thephoto-nov-25-11-14-31-am porch I was ready to find something new and exciting.  I love cranberries, I have tons of turkey and lots of stock.  I also have about two cups of cut up, raw butternut squash…  So I thought about it and decided on Cranberry Squash Turkey Risotto!  I googled it and found a few recipes but none we right for me so I just decided to give it a go…

I call it..

Thanksgiving Leftover Risotto

photo-nov-26-4-55-06-pmCranberry Squash Turkey Risotto – Thanksgiving Leftover Risotto

Warm four cups of fresh turkey stockphoto-nov-26-3-40-48-pm

In a large sauce pan capable of holding the whole finished meal –

Heat two glugs of olive oil and cut up any leftover onions or a large onion add to heated oil on low and saute a bit.

  • Add 2 cups chopped butternut squash or other orange squash

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  • Add ½ teaspoon ginger, ½ teaspoon sage, ½ teaspoon garlic powder, ½ teaspoon onion (I use more of each so suit yourself… but go easy on the sage… I think too much will ruin a dish.)
  • 2 diced cloves of garlic
  • A few pinches of fresh rosemary
  • Salt and pepper to taste

Cook over low heat until squash is mostly done – nice and soft, but not completely falling apart.

  • Add one cup or more (up to 2 cups – full bag) rinsed cranberries

Cook two or three minutes until the cranberries just begin to pop their skin

Remove mix to a bowl

Start the risotto…

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  • 1 cup rinsed rice… Risotto is nice but any rice will work for this…
  • Slowly…1/3 cup at a time, add the warmed turkey stock until you have added all 4 cups
  • Add about a pound of shredded turkey leftovers
  • Add squash / cranberry mixture

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Let simmer on low for 20-30 minutes.

Serve with mashed potatoes, stuffing, cranberry sauce, whatever you still have left-over from Thanksgiving

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