Pictured: Turkey Mushroom Risotto / dark blue dinner plate /

Did you host a holiday gathering at your home and end up with tons of Turkey leftover? Yeah, this happens to us every year after Thanksgiving. To combat the leftover turkey, I try to get creative and move away from eating turkey sandwiches for a week. This year I made Turkey Mushroom Risotto and a Turkey Casserole to help use up the leftover turkey. It was delicious! Although the casserole did end up making more leftovers for us since we are a family of five. Haha, but I digress. . .

I thought I would share these recipes with you, in case you are hosting a holiday event in December and are cooking a turkey. These recipes can also be used with chicken if you are not hosting, but are interested in cooking them anyway. The risotto is really good with chicken! The casserole can also be made with tuna. If you make it with tuna, add a cup of peas. Peas are yummy with tuna.

Without further ado, here are my two leftover turkey recipe ideas!

Turkey mushroom risotto

• I.5 cups chopped turkey
• 1 can chicken broth
• 3 tablespoons olive oil
• 3 cups sauteed mushrooms (Sautee in olive and garlic)
• 1 chopped onion
• 3 chopped garlic cloves
• 1 cup cooked rice (I use jasmine brown rice; you can use the rice of your choice)
• 3/4 teaspoon dried thyme
• 1 dash of black pepper
• 3 dashes of paprika

Sautee mushrooms ahead of time. Cook rice in a rice cooker or your preferred way of cooking.

In a separate pot, mix all other ingredients together EXCEPT the parmesan. Simmer on medium for 45 minutes while rice is cooking.

When rice is done cooking, mix the rice and the parmesan into the mixture and stir until completely covered. Simmer another ten minutes, stirring occasionally.

Serve and enjoy! You can top with more parmesan if you wish after plating. (Serves 6)

Turkey casserole

Pictured: Turkey Casserole / turquoise mug / dark blue dinner plate /

• 2.5 cups chopped turkey
• 1 lb. pasta (Shape of your choice)
• 1 chopped onion
• 2 cut and peeled carrots
• 8 oz. sliced mushrooms
• 2 tablespoons olive oil
• 1 can chicken broth
• 2 cans Campbell’s Cream of Mushroom soup
• 3 dashes of paparika.
• 1 dash of black pepper
• 1 cup of crispy onions

Pre-heat oven to 350

Cook pasta and carrots. In a mixing bowl, mix all other ingredients together except the crispy onions.

When pasta and carrots are done cooking, mix together with mixture. Stir until completely mixed. Pour into large casserole dish and smooth out the top. Top the casserole with crispy onions and cover the casserole dish.

Bake at 350 for 25 minutes covered. Remove cover and bake an additional 10 minutes uncovered.

Remove from oven and serve. Yum! (Serves 10)

There you have it! Two leftover turkey recipe ideas you can easily make at home without much effort. I hope you are enjoying the holiday season, and enjoy the rest of it!

Things you might need to make these leftover turkey recipe ideas at home:

Thanks for stopping by,

XOXO

Cathy