Turkey and mushroom risotto from Bon Appétit Magazine, November 2012 (page 81) by Sam Sifton

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Notes about this recipe

  • jumali on November 28, 2012

    This dish just replaced my annual Turkey Tetrazzini. I was really surprised at how flavorful it was. I sautéed the mushrooms separately, and added them towards the end of cooking along with the cooked turkey. It was so good, I'm going to make it again using more turkey stock and meat that I was saving for soup.

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