Leftover Thanksgiving Turkey Congee Recipes

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THANKSGIVING TURKEY CONGEE



Thanksgiving Turkey Congee image

My dad used to make huge Thanksgiving dinners, and the morning after, we would be treated to delicious turkey congee. Congee is a Chinese rice porridge traditionally eaten for breakfast or brunch, but I personally eat it any time. It is also very good for digestion and has excellent health benefits. Although I've been having congee since I was a baby, it remains for me the ultimate comfort food.

Provided by Irene Y

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 2h30m

Yield 8

Number Of Ingredients 12

¼ cup dried scallops
3 dried black mushrooms
1 ½ cups uncooked short-grain white rice
½ leftover turkey carcass, broken into pieces
9 cups water
1 bunch fresh cilantro, chopped
1 bunch green onions, chopped
¼ cup thinly sliced fresh ginger
¼ cup raw peanuts
2 tablespoons dried red onion
8 dashes sesame oil
ground white pepper to taste

Steps:

  • Place dried scallops and dried mushrooms in a bowl; pour in hot water to cover and let stand to rehydrate, about 10 minutes. Rinse and drain rice; set aside.
  • Separate any meat from bones of turkey carcass; set aside. Place bones and 9 cups hot water in a large stockpot and bring to a boil. Drain mushrooms and scallops; squeeze out any excess water. Break scallops into smaller pieces; slice mushrooms thinly.
  • Stir scallops, mushrooms, rice, and turkey meat into the stockpot; reduce heat to allow congee to simmer, partially covered, stirring occasionally for a smooth congee, until rice is tender and congee is thick, about 2 hours. If you like a thinner congee, stir in hot water a few tablespoons at a time.
  • Ladle congee into individual bowls; top each bowl with cilantro, green onions, ginger, peanuts, red onion, sesame oil, and white pepper as desired.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 34.7 g, Cholesterol 5.1 mg, Fat 4.3 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 0.7 g, Sodium 35 mg, Sugar 1.5 g

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