Gobble Up Turkey Leftovers

This year I set a new record for myself - we celebrated Thanksgiving three times in four days, which definitely had some pros and cons.

Pros:

• We got to see lots of family
• TURKEY!
• I got to cook several different meals and dishes
• PIE!

Cons

• Too much driving
• Too much turkey
• I only ate leftovers ONCE

Since it's only our second year to be married and celebrating the holidays together, Luke and I are still doing the Texas Triangle -> Austin - Houston - San Antonio - back to Austin (by way of a stop at Grandma's house in New Braunfels). So, while I enjoyed many a turkey dinner, I didn't have time for the iconic turkey sandwich. I was lucky enough to depart with not only some delicious meat, but the picked apart bird itself too, perfect for homemade stock! I took a note from Bon Appetit on this one and whipped up a Turkey and Mushroom Risotto, but I gave it a bit of a healthier spin by swapping traditional arborio rice with barley.

Turkey and Mushroom Risotto

2 quarts homemade turkey stock
4 tablespoons butter, divided
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cups barley
1/4 cup dry white wine, room temperature
2 cups button mushrooms (or fancy wild ones if you feel like it!)
2 sprigs rosemary
1 cup grated Parmigiano Reggiano
Salt and pepper to taste

In a large saucepan, warm turkey stock. Keep warm on low heat.
 
Meanwhile, in a large heavy pot or Dutch oven, melt 2 tablespoons butter and olive oil. Saute onion 3-4 minutes, then stir in barley. Stir frequently for 2 minutes. Turn off flame and add wine and stir. Turn heat back on medium low and stir until wine absorbs. Start adding broth in 1/2 cupfuls, stirring frequently (it's ok to take a 20-30 second break to enjoy a sip of wine!) and adding more once it absorbs. With normal risotto with arborio rice this process takes 20-30 minutes. With the barley it'll take longer - more like 30 to 40 minutes.

Meanwhile in a medium skillet, melt remaining 2 tablespoons butter on low heat. Stir in mushrooms and rosemary and saute, stirring frequently for 15 to 20 minutes.

Add mushrooms to risotto and stir in Parmigiano Reggiano. Taste then add salt and pepper as needed. Garnish with additional Parmigiano Reggiano.