Rosemary potato risotto with turkey and fried sage

Rosemary potato risotto recipe

If you're going to skip the big family Thanksgiving affair this year and just have a quiet dinner for two (or one, there's no shame in that), but still want a turkey dinner, that can be a lot of cooking. Take a step back and think about all the elements that make a traditional holiday meal: creamy and buttery mashed potatoes and the fragrant rosemary and sage from the turkey (of course) and stuffing, just to name a few.

This potato "risotto" has all of the comfort and flavour of a home-cooked holiday dinner and hardly any of the hassle. Try it out this weekend if you're having an intimate Thanksgiving. If you're heading over to a friend's or family's, just double the recipe. This makes a great side dish too.

For the roasted turkey meat, just buy a couple of turkey legs or breasts, and spice and roast them like you would normally, but adjust the timing. 

Rosemary potato risotto with turkey

2 tsp canola oil
1 yellow onion, diced
1 clove garlic, minced
1 tsp unsalted butter
1 white potato, diced
2 red potatoes, diced
1 tsp dried rosemary
2 cups chicken broth
1/3 cup heavy cream
salt, to season if needed
1/4 cup bread crumbs, toasted
1/4 tsp freshly ground black pepper
1 pinch dried sage
1 pinch dried thyme
2 cups roasted turkey meat, re-warmed in oven or small, covered pan

Heat canola oil in a medium pan over medium-high heat. Add onions and garlic and cook for 5 minutes, stirring occasionally. Add butter, stir and continue to cook for another 5 minutes until the onions begin to turn golden.

Next, add diced potatoes and dried rosemary and stock. Once pan begins to simmer, reduce heat to medium and continue to cook until potatoes are al dente (slight crunch in the middle), about 10-12 minutes.

Add cream to the pan and continue to cook for another 5 minutes until liquid has thickened and potatoes are tender.

Season to taste with salt (if needed) and reduce to low heat to keep warm until ready to serve.

In a small bowl, mix together bread crumbs with spices and stir to combine.

To serve, divide potato risotto between two bowls, top with turkey meat, bread crumb mixture and garnish with fried sage.

See? Thanksgiving doesn't always have to involve a big turkey and 15 side dishes. Enjoy!

 

Fried sage

1/2 cup canola oil
12 large fresh sage leaves

Heat canola oil in a small pot (making sure the oil doesn't come up to more than half way up the side of the pot) on medium-high heat.

Once oil is very hot (365 to 375 F), add sage leaves and fry until they turn a deep forest green, about 30 to 45 seconds.

Transfer to paper towel to absorb any excess oil and let cool.

Yield:
Serves 2
Prep Time:
10 minutes
Cook Time:
25 minutes