I spent yesterday on the road, but today we get a very very special Thanksgiving Day ROTW. If you're coming here at 1:00 to get any recipes for today, you're in trouble, but what to do with all that leftover turkey? You could make soup. You could make sandwiches. Heck, you'll probably make soup and sandwiches, and still have leftovers. Here's another idea, which incorporates our second-favorite food here at the Preschool: risotto.
6 cups stock (turkey if you've got it, chicken if you don't)
2 T. butter or oil
1 medium onion, diced small
2 cups arborio rice
1/2 cup dry white wine
salt and pepper
1/2 pound or more cooked turkey, shredded
1/2 cup leftover vegetables (corn is great, carrots and cauliflower is okay, green bean casserole is risky)
1 4-8 oz. package mushroooms, sliced
heat the stock and hold at a simmer.
melt the butter (or heat the oil) in a large, heavy bottomed pan over the same heat level you're using on the stock. Add the onion and cook until translucent. Add the rice and stir until every grain is coated with oil and is slightly toasted. Add the wine; stir until the liquid is absorbed, then add salt and pepper to taste.
Add the stock by ladlefuls (about 1/2 cup at a time) and stir the rice constantly, adding more liquid whenever the stock is absorbed (this process will take 20-30 minutes). After ten minutes, add the mushrooms and continue stirring. When the mixture becomes creamy and the rice grains are no longer crunchy, stir in the turkey and vegetables. Cook five more minutes to heat the turkey and vegetables. Serves a whole lot of people.