Golden saffron rice, aniseedy tarragon and shredded leftover turkey, combined with white wine and stock to create this sunny winter dish
Hands up who loves leftover turkey in-between Christmas Day and the New Year!!??
Me!! For Sure!! Loaded on a white bread roll with plenty of butter, a good spoonful of stuffing and maybe a dollop of my homemade cranberry sauce – if theres any left!! However, theres only so many turkey sandwiches one can consume over Christmas – although thats still probably quite a fair amount.
Anyway – I think its a fabulous thing if theres enough turkey leftover to create a completely brand new dish. Previous years, my favourite has always been Mulligatawny (swap the chicken for turkey in the recipe linked here). But this year Ive been testing out a new dish. Turkey Sunshine risotto!
And I do think this could be just the thing to make me smile after all the festivities are over and everything starts to go back to normal.
How to make leftover turkey sunshine risotto
So of course the magical ingredient in this recipe is that oh so bright and oh so precious saffron. What an amazing little addition saffron can be. To be honest I do very little cooking with saffron, and I probably wouldn’t have thought to do this recipe, had I not come across a little saffron stall when we were on our honeymoon in Italy.
I’ve been storing away my Italian saffron in the cupboard ever since we returned home in September, just waiting for the perfect opportunity to use it in a ideal recipe. After all I don’t want to be too frivolous with such a highly valued and hard worked for spice. Is spice the right word? . . .
Googled it (obviously)! and apparently I can refer to it as a spice. As quoted by wikipedia: ‘Saffron (pronounced /ˈsæfrən/ or /ˈsæfrɒn/) is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”.’
So there we go.
Anyway . . . A lovely Christmas leftovers dish, when the nights are at their longest, seems like the perfect time to get out this sunny spice and bring a bit of colour back into our lives.
My only tip for cooking with saffron is to soak it first – usually in a liquid that will also be added to the recipe. This helps to really bring out the yellow when cooking. In this instance I soaked my saffron in white wine for a few minutes before adding to the pan.
As this is a recipe to make over the Christmas period its important that its quick and simple. So to save time and energy this recipe adds all the stock in one go and then cooks the risotto by baking in the oven for 20 minutes. No tedious additions of liquid and constant stirring. Pop the lid on and let the oven do all the hard work.
So if you reckon you’ll have some leftover turkey this year and you fancy a sunny kinda dish, be sure to give this a go 🙂
PIN FOR LATER
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #brilliantblogposts by honestmum, #recipeoftheweek hosted by amummytoo, #whatsfordinner? hosted by TheLazyGastronome, and #CookOnceEatTwice hosted by seachingforspice,