Happy Thanksgiving, Harlem! I hope today brings family and friends together for food, relaxing conversation, laughter and extreme joy. These times seem to be so few and far between that we must take advantage of them and do our best to see all the good in the people we hold close.
Now that the meal is done, what to do with all that delicious leftover turkey? Make some stock and make some risotto!
- 3 celery stalks, chopped
- 1 large onion, chopped
- 3 carrots, chopped
- 6 cloves garlic
- 3 bay leaves
- 1 teaspoon black peppercorns
- 1 turkey carcass (broken into pieces)
- Water to cover
Combine all and water to cover in a stockpot. Set over high heat and bring to a boil. Reduce heat and simmer until broth is reduced by 1/3, about three and a half hours. Strain; discard solids. Let cool; cover and chill. Stock will keep chilled for three days or frozen for three months.
- 8 cups turkey stock
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 small yellow onion, thinly sliced
- 2 cups assorted fresh mushrooms, thinly sliced
- 2 cups arborio or carnaroli rice
- 1 cup shredded leftover turkey meat
- 1/2 cup shredded Parmesan
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
Melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about five minutes.
Add mushrooms and cook, stirring occasionally, until soft, and any liquid released has evaporated, five to seven minutes. Add rice and stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes.
Add leftover turkey meat stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about three minutes.
Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.
Happy Thanksgiving and thanks for reading!
Kysha Harris is a food writer, culinary producer, consultant and owner of SCHOP!, a personalized food service offering weekly and in-home entertaining packages. Questions? Comments? Requests? Feedback? Invitations? Email her at kysha@iSCHOP.com, follow her on Twitter and Instagram @SCHOPgirl, on Facebook or chat with her on Instant Messenger at AskSCHOP, Monday-Friday, 6-8 p.m. For even more recipes, tips and food musings, subscribe to her blog at www.talkingSCHOP.wordpress.com.