SECOND LOOKS

LEFTOVER TURKEY? EXTRA CRANBERRIES? IN THE LULL BETWEEN THE HOLIDAYS, ENJOY A SIMPLE MEAL THAT JUST HAPPENS TO USE BOTH.

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Quick-Pickled Cranberries pull double duty in this menu, flavoring both the cocktail and salad. Genius!

GAME PLAN MAKE THE CRANBERRIES AND PUDDING AHEAD. TOAST THE NUTS, WHISK THE DRESSING, AND FRY THE SAGE BEFORE DINNER. PREP THE RISOTTO TO POP INTO THE OVEN WHEN FRIENDS ARRIVE, THEN SERVE DRINKS AND ASSEMBLE THE SALAD WHILE IT BAKES.

MAIN COURSE

CREAMY BAKED TURKEY RISOTTO WITH FRIED SAGE

Preheat oven to 375°. In a large Dutch oven, melt 2 tablespoons unsalted butter over medium. Add 2 medium onions, thinly sliced; cook, stirring occasionally, until softened, about 5 minutes. Add 3 cloves garlic, minced, and 3/4 teaspoon salt; cook 30 seconds. Add 1 1/2 cups arborio rice; cook, stirring often, 2 minutes. Add 1/2 cup dry white wine; cook, stirring often, until wine has nearly evaporated, 1 to 2 minutes. Add 4 cups reduced-sodium chicken broth; bring to a boil.

Stir in 2 cups chopped leftover turkey. Cover and place in oven. Bake until nearly all liquid is absorbed and rice is al dente, about 20 minutes. Remove from oven. Stir in 1/2 cup shredded Parmesan cheese, 1/4 cup heavy cream, and a few grinds black pepper. If you like, add more salt to taste and loosen with broth or cream for desired texture.