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Leftover turkey and gammon risotto

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Adjust Servings:
200g leftover turkey
1/2 tbsp olive oil, plus extra for flash-frying
1 small white onion, finely chopped
1 tsp fresh thyme leaves, finely chopped
1/8 tsp celery salt
175g arborio rice
450ml gammon stock
250ml leftover turkey gravy, plus 50ml to serve
1 sprig fresh rosemary, leaves picked
100g gammon, finely chopped
60g frozen peas
1/2 tbsp Philadelphia light cheese
20g Wensleydale with cranberries, finely grated

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Leftover turkey and gammon risotto

A Christmas dinner in risotto form. My method uses up any leftover gravy, plus the stock used to poach your gammon. Simply stir through leftover chunks of gammon, turkey and Wensleydale cheese from your cheeseboard at the end for an ultra decadent and creamy risotto.

    • 40 Mins
    • Serves 2
    • Medium



    1. In a bowl, shred the turkey meat into strips and reserve the skin.

    2. Heat the olive oil in a large frying pan or crock pot over a medium heat. Add the onion and sauté gently for 10 minutes or until the onion is soft but not coloured. Add the thyme leaves and celery salt and cook for 1 minute more.

    3. Stir in the arborio rice and toast the grains for 1 minute while you pour the gammon stock and turkey gravy into separate saucepans and bring to a simmer on a low heat.

    4. Add a ladleful of gammon stock to the risotto and cook over a low-to-medium heat, stirring often, until nearly all the stock has been absorbed.

    5. Keep adding the stock gradually, followed by the gravy, and continue to simmer and stir. By the time the final 100ml of gravy has been added, the risotto should be almost cooked – this should take about 20 to 25 minutes. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.

    6. Meanwhile, place a small frying pan over a medium-high heat and add the turkey skin. When it starts to sizzle and release its fat, add the rosemary leaves and toss to coat. Continue to fry until the turkey skin is golden and crisp; about 2 minutes. Pat the turkey skin and rosemary dry on kitchen paper and set aside.

    7. To finish the risotto, stir the gammon, turkey and peas into the grains and continue to cook for a few minutes until the meat is piping hot and the rice is oozy and creamy.

    8. Season to taste with salt and pepper, then remove the pan from the heat and stir in the Philadelphia cheese and grated Wensleydale cheese.

    9. Leave the turkey and gammon risotto to sit for two minutes before dividing between bowls. Create a little well in the centre for the leftover gravy and garnish with the crispy rosemary leaves and turkey skin before serving.

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