Thanksgiving Leftovers: Kale, Cranberry & Turkey Risotto


Can Thanksgiving really be next week already?! Although it’s hard to believe, it’s coming whether we are ready for it or not! I know we haven’t even had Thanksgiving dinner yet and I’m already talking about leftovers, but I wanted to share this with you ahead of time so you can bookmark it and save it for next Friday when you are looking for something to do with all that leftover food! I know next week is going to be crazy with final preparations! P.S. Did you check out my Thanksgiving Planning Guide from last week? You can check that out here in case you missed it! 

Leftovers are always an issue at Thanksgiving. For my family, it seems like you can pretty much guarantee there will be leftover turkey. I wanted to come up with a recipe that would help with this excess turkey problem, but wanted something a little more interesting than a turkey sandwich! Enter this Thanksgiving Risotto. Risotto is one of my favorite fall and winter meals to make. I love testing out different combinations for a warm and delicious dinner on chilly nights.

Not only is this risotto recipe ideal for the leftover turkey and cranberries, but it is something that can be made for a hearty fall dish any day of the week! What dishes do you typically have leftover after Thanksgiving? Do you have any special recipes that you make with the leftover food? I would love to hear in the comments below!

Kale, Cranberry & Turkey Risotto

{what you will need}
2 tablespoons olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
2 cups cooked turkey, chopped
1/2-3/4 cup kale, stems removed
1 1/2 cups arborio rice
32 ounces chicken stock 
1 tablespoon butter
1/4 cup Parmesan cheese
1/4-1/2 cup cranberries
Salt and pepper to taste 

Begin by placing the chicken stock in pan and keep the heat on low to warm the stock. Meanwhile, heat the olive oil in large pan over medium heat and cook the onion and garlic until soft and fragrant  about 2 minutes; season with salt and pepper. Add the rice and stir to coat. Add about 1/2 cup of warm chicken stock at a time until absorbed. Continue to stir and add the stock 1/2 cup at a time until the liquid is absorbed; repeat until the rice is fully cooked, about 20 minutes. {I used just about all my stock and tasted the rice at this point to check it’s “doneness”} Reduce the heat to low and stir in turkey and kale; cook until the kale is just wilted. Remove from the heat and stir in the butter and Parmesan cheese into completely combined. Garnish with cranberries, if desired. 


Thanks for stopping by and see you tomorrow for an all new Wednesday Wishes!

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