Leftover Thanksgiving Risotto

Leftover Thanksgiving Risotto | simplywhisked.com

Maybe you’ve already planned your Thanksgiving menu, stocked up on ingredients and scouted out the perfected turkey, but I have not. I’m so not ready. I’m not ready to decide what to make for our small five-person celebration and I’m not ready to go the grocery store and attempt to find a whole turkey.

Leftover Thanksgiving Risotto | simplywhisked.com

I am, however, prepared for the week after Thanksgiving. I’m so excited for our Black Friday shopping – which will consist of visiting our outdoor Christmas market and eating lots of leftovers. I already have my leftover turkey recipes picked out and ready to go. I have so many ideas for what to do with all of that extra gravy-less turkey and sweet potatoes.

Leftover Thanksgiving Risotto | simplywhisked.com

This is one of those recipes. I’ve had the idea in the back of my mind for literally years, and I never followed through with it until now. I know, I’m the queen of procrastination, but I finally got around to it. And, you’re going to be so happy that I did. Leftover Thanksgiving risotto really only uses leftover turkey, but it has all the flavors of Thanksgiving weaved right in so it’s perfect if you just don’t want to let the holiday festivities end.

Leftover Thanksgiving Risotto | simplywhisked.com


Leftover Thanksgiving Risotto

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x


  • 1/4 cup chopped pecans
  • 3 tablespoons olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 2 stalks celery, sliced (about 1 cup)
  • 1/2 cup dried cranberries
  • 1/4 teaspoon each: dried thyme, dried tarragon, dried parsley, and dried rosemary
  • 1 1/4 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups reduced-sodium chicken broth (or turkey broth)
  • 2 cups chopped, cooked turkey meat
  • 2 tablespoons finely chopped fresh parsley (optional)


  1. Heat a large skillet or frying pan to medium heat. Add sliced pecans and toast, stirring occasionally, for about 3 minutes. Remove pecans from the pan and set aside.
  2. Return pan to heat and add olive oil. Saute the onion, celery, cranberries and thyme until celery is softened and onions are translucent – about 7 minutes.
  3. Stir in the arborio rice and allow it to absorb the remaining liquids.
  4. Add the broth, 1/2 cup at a time, allowing the rice to fully absorb each addition before adding the next.
  5. With the last 1/2 cup of broth, add the turkey.
  6. When all the broth has been absorbed, stir in the pecans and parsley and serve immediately.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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  • Reply
    November 19, 2014 at 12:55 pm

    This is such a festive and clever idea! Love the pecans & cranberries in there.. I feel like it would a great dish for making vegetarian for myself and then adding turkey for my partner. 🙂

  • Reply
    Rachel @ Bakerita
    November 19, 2014 at 1:17 pm

    What a great use of Thanksgiving leftovers!! This risotto looks absolutely delicious.

  • Reply
    November 19, 2014 at 4:54 pm

    We will enjoy it and thinking of you all !***

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