Risotto... always one of my favorite dishes...
Though I am NOT a believer in the "dump anything in" school of risotto making!
Having said that, the idea of a turkey risotto with some sage and duxelles sounded pretty good, especially since I had some wonderful turkey stock on hand. (Check out the link below for a refresher course on cooking perfect risotto!)
The duxelles should go in early, after the second or third addition of simmering stock. The sage can go in early as well... It's a hardy, hearty herb and it can withstand long cooking. But I have a little trick: I add some chopped sage early, and reserve some to toss in during the last few minutes. Try it... you'll see.
The turkey should go in only long enough to reheat... It is sooooo cooked already.
And because I have wonderful friends who give me amazing gifts, I finished this risotto off with a very, very tiny drizzle of white truffle oil. This is one case where less is indeed more.
Did it work? You bet! When the ingredients are good, and gently handled, the offerings after Thanksgiving can be "better than the original"!!!
(For everything you need to know about the basics of making perfect risotto... Perfect Risotto at Home with Chicken and Tarragon