Turkey Mushroom Cranberry Risotto - (Free Recipe below)


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Turkcrnbris - Recipes
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Turkey Mushroom Cranberry Risotto

Yield: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Use a large enough skillet or braiser to hold this one-pot meal. Use leftover turkey or chicken. Freeze the leftovers, reheating with a small amount of stock to add moisture to the dish.


6 cups chicken broth + 1 cup
4 Tbsp. oil
24 oz. cremini mushrooms, thinly sliced
2 cups turkey meat, cooked and chopped
1 shallot, sliced
3-4 garlic cloves, chopped
2 cups arborio risotto rice (I used DeLallo’s 17.6 oz. package)
1/2 cup white wine
3 Tbsp. butter
1/2 cup Parmesan cheese
2 Tbsp. thyme, chopped
1 cup dried cranberries (I used Trader Joe’s orange cranberries)


  1. In a large skillet, heat 2 Tbsp. of oil on medium-high heat. Add the mushrooms and lightly salt, cooking for about 5 minutes, stirring several times.
  2. Add the chopped turkey meat, stirring to heat through for 1-2 minutes. Remove the mixture to a bowl and set aside.
  3. Meanwhile, add the cranberries to 1 cup of boiling water. Allow to plump, or sit for 2-3 minutes; drain.
  4. In the same skillet, heat the remaining 2 Tbsp. of oil and add the shallot and garlic, and another pinch of salt, stirring and cooking for about 2 minutes. Add the rice, stirring constantly, and slowly pour in the wine. Cook the mixture for 2-3 minutes.
  5. Slowly add in the 6 cups of broth, 2 ladlefuls at a time, until the rice is absorbed into the mixture. Cook for about 25 minutes, or until the rice is tender. Turn the heat down to low.
  6. Add in the butter, turkey mixture, Parmesan cheese, cranberries, and fresh thyme, mixing it all together and cooking for an additional 2 minutes. If needed, add one more cup of stock for moisture.
  7. Garnish with fresh thyme; serve immediately.