By Kaori Kay Cheslock, RHNC
Here’s another fun way to put those turkey dinner leftovers to use.
Once you’ve practiced this creative leftover-utilizing recipe method for Thanksgiving, you’ll have built some strong skills to help you navigate the use of dinner leftovers the next big holiday in December!
Macros per Serving (â…“ of total recipe)
Calories: 348
Protein: 28 g
Fat: 10 g
Carbohydrates: 35 g
Sugar: 3 g
Fibre: 2 g
Leftover Reduced Carb Turkey Risotto
Ingredients
- 1 tbsp unsalted butter
- 200 grams medium white onion minced (~1 cup)
- 100 grams celery chopped (~1 cup)
- salt & pepper to taste
- 100 grams uncooked jasmine rice rinsed (1/2 cup)
- 100 grams konjac (‘shirataki’) rice rinsed (1/2 cup)
- 500 ml low sodium vegetable broth (2 cups)
- 300 grams leftover turkey meat shredded
- dried sage to taste
- 30 grams light mozzarella cheese (1/4 cup)
- 1 stalk green onion chopped
Instructions
- Melt butter in a large saucepan over medium high heat. Add onion and celery. Cook until vegetables soften.
- Season with salt & pepper. Add the jasmine and konjac rice mixture and cook until the Jasmine rice is translucent.
- Add the broth. Bring mixture to a boil.
- Add leftover shredded turkey and dried sage, reduce the heat to a simmer.
- Add light mozzarella cheese and mix to fully combine.
- Sprinkle with green onion.
Notes
Happy Thanksgiving To All
Tried this recipe?Let us know how it was!