Making risotto with the remains of the holiday bird is tradition in our family.  Thanksgiving or Christmas, turkey or goose.  No matter.  One decent risotto polishes off all the goose leftovers, but turkeys tend to be a bit more generous, with enough leftovers for sandwiches and a risotto, like this week’s Turkey Risotto with Saffron and Preserved Lemon, and maybe even a soup (e.g. Turkey Soup with Baby Bok Choy and Rice Stick Noodles). 

For the last half dozen years we’ve had Thanksgiving dinner at Rialto.  Jody has to work, so rather than postpone the feast until she gets home, we simply eat late in the service, when she can sit down with everybody else.  But while our kids have acquiesced in eating at their mom’s restaurant, they’ve drawn the line in two areas–they want pumpkin pie made in our kitchen (no pumpkin mousse, ice cream or sabayon)…