Main Dishesclosetcooking
Turkey and Squash “Thanksgiving” Risotto
One of my favorite parts about holiday dinners is the leftovers. In addition to the turkey sandwiches , there are so many different things that you can do with the leftovers. I am always on
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- pan
📝 Preparation Steps
1
Heat the chicken stock and sage leaves in a saucepan and keep it warm.
2
Melt the butter in a large sauce pan.
butter1 tablespoonbutternut squash (cut into bite sized pieces)1 cup
3
Add the onions and squash and simmer for ⏱️ 5 minutes to start softening them.
onion (chopped)1
4
Add the rice and the spices and coat with the butter.
butter1 tablespoonbutternut squash (cut into bite sized pieces)1 cup
5
Add the wine and stir until it has evaporated.
6
Add 1/4 cup of stock at a time and stirring until it has evaporated. The rice is done when it is cooked to al dente.
7
Add the cranberries and after 1 cup of stock has been added.
8
Add turkey, parmigiano reggiano and butter and stir until the turkey is heated.
butter1 tablespoonbutternut squash (cut into bite sized pieces)1 cup
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