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Turkey and Squash “Thanksgiving” Risotto

[heart_this] · Oct 20, 2008 · 51 Comments

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 the lookout for tasty ways to enjoy holiday dinner leftovers and when I came across this recipe for Thanksgiving risotto on Mike’s Table I bookmarked for the holidays. The original recipe called for fresh turkey so I modified it a bit to use leftover turkey. This Thanksgiving risotto is like an entire Thanksgiving dinner all rolled into one dish. You have the turkey and the cranberries from the dinner and the spices remind you of dessert. The risotto turned out great! I really enjoy the way that the sweet butternut squash works in the creamy and cheesy risotto. All of the flavours worked well together and it really was like eating a turkey dinner. The spices added just a hint flavour without overpowering the delicate flavours of the risotto. I garnished the risotto with some toasted pecans and crispy sage leaves fried in butter. I will be making this again!

Turkey and Squash

Turkey and Squash “Thanksgiving” Risotto

Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes Servings: 6
ingredients
  • 2+ cups chicken stock
  • 2 sage leaves (chopped)
  • 2 tablespoons butter
  • 1 onion (chopped)
  • 1 cup butternut squash (cut into bite sized pieces)
  • 1 cup arborio rice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cumin
  • 1/2 cup dry white wine
  • 1/4 cup dried cranberries
  • 1/2 pound turkey (cooked, cut into bite sized pieces)
  • 1/2 cup parmigiano reggiano (grated)
  • 1 tablespoon butter
directions
  1. Heat the chicken stock and sage leaves in a saucepan and keep it warm.
  2. Melt the butter in a large sauce pan.
  3. Add the onions and squash and simmer for 5 minutes to start softening them.
  4. Add the rice and the spices and coat with the butter.
  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.
Similar Recipes:
Kabocha (Squash) Risotto
Risotto
Roasted Butternut Squash Farro Salad
Thanksgiving Grilled Cheese Sandwich

Food, Main Course, One-Pan, One-Pot, Recipe, Rice, Risotto, Turkey

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Reader Interactions

Comments

  1. Lori Lynn says

    October 20, 2008 at 12:33 pm

    I am lovin’ all your Thanksgiving dishes Kevin and this one is no exception! YAY for fried sage leaves!

    Reply
  2. Robin Sue says

    October 20, 2008 at 12:49 pm

    Kevin this sounds realy great. I am glad your Thanksgiving comes first so that I can get all of your leftover ideas and recipes! Thanks!

    Reply
  3. MaryBeth says

    October 20, 2008 at 1:14 pm

    This looks amazingly delish! I hope you had a wonderful Thanksgiving Holiday.

    Reply
  4. Meeta says

    October 20, 2008 at 1:20 pm

    I agree the best dishes are really made from leftovers! This sounds simply great!

    Reply
  5. Darius T. Williams says

    October 20, 2008 at 1:24 pm

    Looks great – and everything can be made into a risotto – gotta love it!

    -DTW
    http://www.everydaycookin.blogspot.com

    Reply
  6. Lori says

    October 20, 2008 at 2:00 pm

    This looks so great. I especially like the addition of the cranberries.

    Reply
  7. Rosa's Yummy Yums says

    October 20, 2008 at 2:26 pm

    Very festive! What a gorgeous risotto!

    Cheers,

    Rosa

    Reply
  8. VeggieGirl says

    October 20, 2008 at 2:29 pm

    Such a fabulous, gorgeous way to use up Thanksgiving leftovers!!

    Reply
  9. Cheryl says

    October 20, 2008 at 2:44 pm

    I love one dish meals and Risotto, you amaze me once again!

    Reply
  10. Lisa says

    October 20, 2008 at 3:05 pm

    This is a great leftover idea.

    Reply
  11. Rosie says

    October 20, 2008 at 3:07 pm

    This dish really looks so colourful Kevin and perfect for Thanksgiving!

    Rosie x

    Reply
  12. Elra says

    October 20, 2008 at 3:12 pm

    Kevin,
    What a delicious looking risotto, such a great idea of using leftover.

    Reply
  13. Parker says

    October 20, 2008 at 3:18 pm

    This risotto has the most amazing flavors in it.

    Reply
  14. maybelle's mom says

    October 20, 2008 at 3:29 pm

    your thankgiving posts are really getting me in the mood for november.

    Reply
  15. HoneyB says

    October 20, 2008 at 5:00 pm

    Looks really delicious Kevin!

    Reply
  16. Katrina says

    October 20, 2008 at 5:22 pm

    Yum! What a great way to use the leftovers. I love that Canada has their Thanksgiving first, then we Americans get to see all your yummy food and get your recipes! Thanks, Kevin!

    Reply
  17. nicole says

    October 20, 2008 at 5:49 pm

    This looks really good. I really like all your Thanksgiving recipes. It’s nice to see them before Thanksgiving comes.

    Reply
  18. Mike of Mike's Table says

    October 20, 2008 at 6:07 pm

    Its funny, I had this very dish on my mind again recently! I’m glad you enjoyed it and it looks like you did a great job with it.

    Reply
  19. Pam says

    October 20, 2008 at 6:10 pm

    Beautiful colors and wonderful flavors. This risottto is perfect for Thanksgiving. I also love your plate.

    Reply
  20. Holler says

    October 20, 2008 at 6:14 pm

    I would very happily sit down to this, without the turkey. Sounds lovely and a do like a spot of risotto 🙂

    Reply
  21. Maria says

    October 20, 2008 at 6:14 pm

    I love the Thanksgiving dishes you are sharing! We will be eating well this year thanks to you:)

    Reply
  22. Beth says

    October 20, 2008 at 6:19 pm

    Seeing as we don’t have thanksgiving over here – I might just use this for my boxing day dinner

    Reply
  23. Amber says

    October 20, 2008 at 6:56 pm

    I am going to sound like a stupid American, but I didn’t know Thanksgiving was celebrated anywhere else but the US. In school they never let on, it was just about Pilgrams and Indians. I am loving everything you are making. Lucky for us down south, you do the work first and we can just follow.

    Reply
  24. Alexa says

    October 20, 2008 at 8:05 pm

    Great idea. I am taking notes for our Thanksgiving. Thanks Kevin!

    Reply
  25. Cathy - wheresmydamnanswer says

    October 20, 2008 at 8:09 pm

    This dish looks amazing – This is a great use for all the incredible leftovers that I intentionally make!!

    Reply
  26. Sandie says

    October 20, 2008 at 8:34 pm

    Wow, just look at all those flavors. That’s one hearty risotto! Yeah for using a recipe from Mike’s Table, too. He’s got some great stuff cooking over there!

    Reply
  27. Helene says

    October 20, 2008 at 8:38 pm

    Kevin, you still amaze me. Do you cook for yourself only? I’m sure lot’s of people would love to share your table.

    Reply
  28. diva says

    October 20, 2008 at 8:54 pm

    i love the colours! i’m a bit addicted to squash so i’ll definitely make this sometime soon. perfect for autumn. now i just need to get all those ingredients, especially arborio rice. mmmm. i can already imagine what’ll taste like.

    Reply
  29. meeso says

    October 20, 2008 at 9:07 pm

    That is an amazing picture you took! Really appetizing!

    Reply
  30. Clumbsy Cookie says

    October 20, 2008 at 9:14 pm

    I was thinking what a thanksgiving risotto might be, but then I saw the picture and it all made sense! Great risotto!

    Reply
  31. Deborah says

    October 20, 2008 at 9:28 pm

    I could eat just this for dinner!

    Reply
  32. Gloria says

    October 20, 2008 at 9:32 pm

    Kevin this look wonderful and tasty, really nice, Gloria

    Reply
  33. Elly says

    October 20, 2008 at 10:02 pm

    Kevin this is brilliant!

    Reply
  34. Marjie says

    October 20, 2008 at 11:06 pm

    This looks really nice! I love turkey anything!

    Reply
  35. Pam says

    October 20, 2008 at 11:48 pm

    Fabulous use for leftover turkey!

    Reply
  36. ttfn300 says

    October 21, 2008 at 12:12 am

    omg, i want some of that NOW!

    Reply
  37. Mrs Ergül says

    October 21, 2008 at 1:15 am

    You’re right! The leftovers is the best part cuz you then get to transform one dish into many different ones!

    Reply
  38. chefectomy says

    October 21, 2008 at 1:20 am

    I made risotto tonight but it wasn’t this creative (asparagus and shrimp). Very cool approach here.

    –Marc

    Reply
  39. Daziano says

    October 21, 2008 at 1:25 am

    Squash risotto is very common in Italy and I love it!! Nice recipe!!!

    Reply
  40. Lydia (The Perfect Pantry) says

    October 21, 2008 at 2:36 am

    Great idea for a one-course Thanksgiving feast! Hardly any dishes to wash up, too.

    Reply
  41. Lori says

    October 21, 2008 at 4:00 pm

    This just might be on our plates this evening! Looks so warm and comforting.

    Reply
  42. Anonymous says

    October 21, 2008 at 4:07 pm

    Oh Wow, I am a huge risotto lover and this is right up my ally. Looks so flavorful and comforting all in one. I love how you topped it with the fried sage and pecans. Great combination. Can’t wait to give it a try with all the leftovers 🙂

    Reply
  43. Jan says

    October 21, 2008 at 4:27 pm

    I love the colours Kevin – looks yummy.

    Reply
  44. Cara says

    October 21, 2008 at 7:59 pm

    That sounds great! I’ve done butternut risotto plenty of times, but never with the turkey in it too. Awesome!

    Reply
  45. Grace says

    October 21, 2008 at 9:51 pm

    this is truly thanksgiving wrapped up into one dish–awesome.

    Reply
  46. kimberleyblue says

    October 21, 2008 at 10:18 pm

    Thanksgiving gives the best leftovers – and this looks like it may top them all. Fantastic!

    Reply
  47. Anonymous says

    October 21, 2008 at 10:24 pm

    I’m a big fan of Thanksgiving leftovers as well. This is a creative and tasty way to use them up.

    Reply
  48. Meg says

    October 21, 2008 at 11:20 pm

    What a beautiful combination of flavors! I love it!

    Reply
  49. Proud Italian Cook says

    October 22, 2008 at 3:37 am

    What can I say! That is just plain beautiful Kevin, I would et that whole plate!

    Reply
  50. Jeanne says

    October 25, 2008 at 7:48 pm

    Sounds wonderful – with sage and squash, a risotto can’t go wrong!

    Reply
  51. Steve says

    November 27, 2009 at 12:21 pm

    Kevin,
    This will be on the menu this weekend. Thanks for posting. Excellent photo. Really like the site.
    Steve
    http://www.myfavoriteflavours.com

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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