Make this quick and creamy leftover turkey risotto recipe using leftovers from your Thanksgiving or Christmas dinner.
Turn your Thanksgiving leftovers into a delightful meal with leftover turkey risotto. Creamy, savory, and comforting, it's a fantastic way to enjoy the day-after feast. Whip up this easy, homemade dish in less than one hour.
And if you like risotto as much as we do, check out more recipes: Asparagus and Pea Risotto, Pumpkin Risotto, Zucchini Risotto, or Salmon Risotto.
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What to do with turkey leftovers?
It is a question that many people ask themselves after Thanksgiving or Christmas. You cook a whole turkey with red wine, feed a crowd with it, and still have enough leftovers to last for a week...
Even when I don't make a whole roast turkey, I still always have enough cooked meat to make at least another meal. I usually go for soups, turkey sandwiches, salads, or our favorite turkey fricassee, but a leftover turkey risotto is also a great choice. You could also try our Cream of Turkey Soup, the Leftover Turkey Lasagna or the Leftover Turkey Casserole.
How long can you store leftover turkey?
Properly storing leftover turkey is key to creating tasty dishes. Refrigeration is best if you plan to use it within the next few days. Store it in airtight containers, removing bones and slicing or shredding the meat. Consume within 2-4 days.
If you can't use it soon enough, freeze it in separate containers within 2 hours after cooking, with 2-4 cups of meat per container. This method ensures you always have turkey ready for your next delicious meal.
Recipe ingredients
Leftover turkey meat: I had roughly 1 ½ cups (about 300g/10.5 oz), but feel free to adjust the quantity as needed.
I had turkey leg meat, which I find juicier, but breast meat works too.
Risotto rice: I usually use Arborio rice, but other types of risotto rice are also fine. Short-grain rice is prized for its high starch content, which yields the creamy, velvety texture that characterizes a well-made risotto.
I included pancetta cubes, but bacon cubes are a great substitute.
Stock: I had homemade turkey stock, but your favorite chicken stock brand will do. If using stock made from a cube, ensure the liquid is not too salty. If so, add a little more water and be cautious with the seasoning once the risotto is ready.
Parmesan cheese: I always recommend using freshly grated Parmesan from a wedge of cheese.
White wine: You don't need an expensive wine, but choose one you would enjoy drinking. A dry white wine, like a Chardonnay or Sauvignon Blanc, works well for this risotto.
Other ingredients: Onion, olive oil, butter, one egg yolk, a little milk, parsley, fine sea salt, and ground black pepper.
How to make the risotto with leftover turkey
- Heat the stock, preferably in a jug pot, keeping it warm.
Step 1: Cook the onion and the pancetta or bacon until the onion turns glossy.
Step 2: Add risotto and turn it around in the pan to coat it in fat - 2-3 minutes.
Step 3: Add one ladle broth at a time until the rice is cooked (20-25 minutes).
Step 4: Mix Parmesan, egg yolk, milk, and seasoning.
Step 5: Remove from the heat and stir in the egg mixture, butter, and more seasoning.
Step 6: Rest and sprinkle with parsley before serving.
Good to know
Constantly stirring risotto: While stirring is crucial, you don't need to be glued to the pot the entire time. In reality, I've rarely stirred continuously after my initial attempts. I stir frequently but not constantly, and the results are just as satisfying. Home-cooked risotto is delicious, creamy, and loved by all, even without the constant stirring recommended in posh recipes.
Egg mixture technique: Remove the pot from heat before adding this mixture to prevent the eggs from scrambling. Stirring in butter at this stage adds richness and gloss to the risotto.
Rest before serving: Let the turkey risotto rest for about 5 minutes before serving. This helps the flavors meld and the texture to become even creamier.
Recipe FAQs
You can substitute leftover chicken, ham, or even seafood like shrimp or scallops for the turkey. Adjust the cooking time accordingly to ensure the meat is heated through.
Yes, you can omit the white wine if preferred. Just replace the wine with a bit more stock, and your risotto will still turn out delicious.
Storage
Risotto is best enjoyed freshly cooked, but you can make it a bit ahead of time and reheat it.
To reheat, place the risotto in a pan with a bit of additional stock or water. Heat it slowly over medium-low heat, stirring gently until it's warmed through and creamy again.
While risotto can be frozen, the texture may change slightly upon reheating. If you choose to freeze it, store it in airtight containers and thaw it in the fridge before reheating. You might need to add a bit extra liquid when reheating to regain the desired creaminess.
Leftover Turkey Risotto
Equipment
- Large Dutch oven or another heavy-bottomed pot
Ingredients
- 5 ½ cups chicken stock or turkey stock, 1.3 liters, Note 1
- 2 tablespoons butter divided
- 1 tablespoon olive oil
- 1 small onion
- 3.5 oz pancetta or bacon cubes, 100 g
- 1 ½ cups risotto rice 300 g/ 10.5 oz, Note 2
- ½ cup dry white wine 125 ml, Note 3
- 1½ cups leftover turkey about 300 g/ 10.5 oz, Note 4
- 1 egg yolk
- 4 tablespoons Parmesan freshly grated
- 4 tablespoons full-fat milk or heavy cream
- fine sea salt and pepper
- 3 tablespoons parsley chopped
Instructions
- Pour the stock into a jug saucepan. Heat it up and leave it on the lowest heat for the entire time you cook the risotto.5 ½ cups chicken stock
- Sauté: Finely chop the onion. Heat 1 tablespoon butter and the olive oil in the pot. Cook onion, pancetta, or bacon until the onion turns glossy.1 small onion + 1 tablespoon butter + 1 tablespoon olive oil + 3.5 oz pancetta / 100 g
- Add rice and stir it well to coat it in fat. Keep stirring it for about 2-3 minutes until it becomes translucent.1 ½ cups risotto rice / 300 g
- Cook risotto: Add white wine and let it reduce completely. Slowly, start adding the hot stock, one ladle at a time, stirring often and only adding the next ladle when all the liquid in the pot has been absorbed. Keep stirring often (Note 4) until all the stock is used and the risotto is cooked through but not mushy; this will take between 20 and 25 minutes. If necessary, add a little more stock or hot water. ½ cup dry white wine / 125 ml + stock
- Add leftover turkey: In the meantime, chop the leftover turkey meat. Add it to the risotto during the last 10 minutes of the cooking time to make sure it is thoroughly heated through by the end of the cooking time.1½ cups leftover turkey/ 300 g
- Mix the beaten egg yolk with the freshly grated Parmesan, milk or cream, and seasoning. Take the risotto off the heat and stir in the egg mixture. Add the remaining butter and more seasoning if necessary.1 egg yolk + 4 tablespoons Parmesan + 4 tablespoons full-fat milk + 1 tablespoon butter + fine sea salt and pepper
- Rest for 5 minutes and serve the turkey risotto sprinkled with chopped parsley, and more Parmesan.3 tablespoons parsley
Notes
- Stock: I used homemade turkey stock, but your favorite chicken stock brand will do. If using stock cubes, ensure the liquid is not too salty. If so, add a little more water and be cautious with the seasoning.
- Rice: Short-grain risotto rice such as Arborio, Carnaroli, or Vialone Nano. Turkey: You can replace it with leftover chicken.
- White wine: You don't need an expensive wine, but choose one you would enjoy drinking. A dry white wine, like a Chardonnay or Sauvignon Blanc, works well for this risotto.
- Stirring risotto: While stirring is crucial, you don't need to do it continuously. I stir frequently but not constantly, and the results are excellent.
Kathy @ Beyond the Chicken Coop says
You are right, there is always so much turkey leftover and I always want to transform it into something totally different. This risotto is a great idea and looks truly wonderful!