One of the great things about Thanksgiving is that it's not just a one day eating splurge. Usually, the food and family last for a couple extra dinners. So, be smart and plan for plenty of leftovers, ones that can be put together easily and with little mess. After you have had your fill of turkey and dressing sandwiches, give this risotto a try. 

THANKSGIVING RISOTTO

Make this risotto with shredded turkey and some of the left over roast autumn vegetables from the Thanksgiving table--turnips, carrots, pearl or cipollini onions, and some wilted greens such as collards, spinach, chard or mustard greens. Always include some of the crispy skin and turkey stock to really give it a pure Thanksgiving flavor.  

Finely chopped leaves of several sprigs of parsley, marjoram and sage

2 tablespoons dry white vermouth

Start out with a little fresh mire poix of onions, carrots and celery. Then toast your rice in the mire poix before adding the broth. Make the risotto and just before serving, stir in warm vegetables, shredded turkey, some parmesan, and lots of fresh parsley, marjoram, and sage. I like to add just a little splash of white dry vermouth at the very end to give it a bit of acidity and brightness.

Serve with a cool Beaujolais, particularly one from Morgon or Fleurie.