Take out that turkey carcass from your freezer, gather up those leftover vegetables, and start a stock. You will have to break the carcass in half to put it in a pot; roughly chop onion, celery, and carrots, reserving some for the risotto. Fill the pot with water, and add thyme and time to slowly simmer on the stove.
See my post “Mushroom Risotto” for the technique to make risotto. Saute a mirepoix (diced onion, celery, and carrots) to begin before adding Arborio rice, and serve with any extra turkey (especially dark meat) pulled from the bone.