Exciting Holiday Leftover Recipe

I know the idea of cooking a meal the day after Thanksgiving or Christmas is a daunting one but there are plenty of simple recipes out there that take little effort and are gourmet quality. My family generally makes turkey sandwiches with onion and mayo with a side of potato salad. It’s good but it’s the same old.

Turkey sandwiches are inevitable but considering there is going to be a plethora of leftover turkey why not come up with something a little more exciting.

This year I recommend Turkey Cranberry Risotto!

This is a seasonal recipe that will be a perfect and easy way to end the Holidays. This dish goes best with smooth, creamy and oaked Chardonnay. I recommend Clos du Bois (2007) Sonoma Reserve Chardonnay from the Russian River Valley of California.

Recipe:

3 Tbsp. olive oil

1 onion, diced

1 1/2 C. Camaroli or Arborio rice

Kosher Salt

Black Pepper

1 Tbsp. minced fresh sage leaves

1/2 C. dried cranberries

5 to 6 C. turkey stock, hot

1/2 C. cooked dark turkey meat, shredded

3 oz. smoked goat feta or dry Jack cheese, grated

Fresh sage leaves, for garnish

Directions:

Heat the olive oil in a large, deep saucepan set over medium heat, add the onion and saute until it is soft and fragrant, about 8 minutes. Add the rice and saute for 2 minutes, stirring continuously, until each grain begins to turn milky white. Season with salt and pepper, add the sage and cranberries, and stir.

Begin to add the stock, 1/2 cup at a time, stirring after each addition until all of the liquid is absorbed. Continue adding stock and stirring until the rice is just tender but not at all mushy, about 18 to 20 minutes. Just before making the final addition of stock, stir in the turkey meat and the cheese, add the remaining stock, taste and adjust the seasoning. Ladle into warmed soup bowls, garnish with fresh sage leaves.

Serves 4.

This is sure to be a crowd pleaser so be sure to make it for your family and friends. Yes it isn’t as mindless as turkey sandwiches but you’ll blow everyone’s socks off!

Happy Holidays!

Image Credit: istockphoto

Recipe Source: Chef Michele Anna Jordan, from The New Cook’s Tour of Sonoma