Thanksgiving Leftovers #SundaySupper - Turkey & Mushroom Risotto

I think most of us will agree that LEFTOVERS are the best part of Thanksgiving Dinner.  After all the hustle and bustle and preparation of  the feast, we can all sit back now and enjoy all the delicious sides, sandwiches and gravy that are a cinch to put together.

 This week Isabel of Family Foodie and #SundaySupper have all the recipes you need to use leftovers!   Nicole from Daily Dish Recipes has pitched in this week as hostess and has put together our great line-up for this week!

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina

Turkey Cranberry Muffins by In the Kitchen with Audrey

Sweet Potato Biscuits by Home Cooking Memories

Main Course

• Turkey Enchiladas by Webicurean
• Thanksgiving Leftover Casserole by FamilyFoodie
• Turkey and Cranberry Monte Cristo by Supper for a Steal
• Thanksgiving hangover sandwich by Crispy Bits & Burt Ends
• Turkey Tamale Pie by Dinners, Dishes, and Desserts
• Thanksgiving Leftovers Pot Pie by I Run For Wine
• Turkey and Stuffing Pasty by Small Wallet Big Appetite
• The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes
• Turkey Vegetable Hash by Generation Y Foodie
• Turkey Tetrazzini by That Skinny Chick Can Bake
• Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie
• Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz
• Thanksgiving Turkey Banh Mi Sandwich by 30AEats
• Leftover Turkey and Sausage Gumbo by My Catholic Kitchen
• Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet
• Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again
• Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip
• Turkey and Mushroom Risotto by Comfy Cuisine
• Vegetarian Shepherd’s Pie by The Wimpy Vegetarian
• Kartoffelpuffer – German Potato Pancakes by MrsMamaHen
• Skillet Turkey Reuben by Cindy’s Recipes and Writings
• # glutenfree Turkey Shepard’s Cake by Cooking Underwriter
• Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious
• Turkey shepards pie! by The Realistic Nutritionist
• Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways

Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen

Curried Turkey Salad  by Kimchi Mom

Potato Patties w/ Tomato Salsa by La Cocina De Leslie

Spicy Coconut Turkey Soup by Diabetic Foodie

Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks

Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen

Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips

Olive Tapenade by Fast Food to Fresh Food

Leftover Turkey Soup by Bobbi’s Kozy Kitchen

Sweet Potato Bread Pudding by MarocMama 

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef

Pumpkin Gingersnap Truffles by Chocolate Moosey

Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious

Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Turkey & Mushroom Risotto

8 cups Day-After Turkey Stock (see recipe below)

4 Tbsp. unsalted butter, divided

2 Tbsp. olive oil

2 cups chopped onion

2 garlic cloves, minced

10 ounces white mushrooms, thinly sliced

1-1/2 cups Arborio rice

2/3 cup dry white wine

1 cup frozen peas, thawed

1 cup shredded leftover turkey meat

2/3 cup grated Parmesan

2 Tbsp. flat-leaf parsley, chopped

Salt and freshly ground pepper to taste

For Day-After Turkey Stock combine 3 chopped celery stalks, 1 chopped onion and turkey carcass broken into pieces.  Cover with 12 cups water.  Bring to a boil.  Reduce heat and simmer until broth is reduced by 1/3, about 3 hours.  Strain; discard solids and continue with risotto.
Keep broth warm over low heat.
Melt 2 Tbsp. butter in a heavy large saucepan over medium heat.  Add olive oil.  Add the onions and saute until tender, about 8 minutes.  Add the mushrooms and garlic and saute until mushrooms are tender and the juices evaporate, about 5 minutes.  Stir in the rice and let it toast for a few minutes.  Add the wine; cook until liquid is absorbed, stirring often, about 2 minutes.  Add one cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.  Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes.  Stir in the peas and leftover turkey.  Stir in remaining 2 Tbsp. of butter and Parmesan.  Season to taste with salt and pepper.  Garnish with chopped parsley and top with addition Parmesan and a drizzle of olive oil.

My best leftover dish is the first turkey sandwich warmed up with stuffing and gravy and cold cranberry sauce. Can't wait!

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.