TURKEY CONGEE
A great use I got from my mom for the turkey bones left over after Thanksgiving.
Provided by Tiffany
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 11h10m
Yield 6
Number Of Ingredients 5
Steps:
- Place rice into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and rinse.
- Bring 4 quarts water and chicken broth to a boil in a large pot. Add turkey carcass; bring back to a boil. Reduce heat to medium to bring liquid to a simmer; cover partially and cook, stirring occasionally and adding water as needed, until rice is partially dissolved, about 3 hours.
- Season congee with salt and pepper. Discard bones before serving.
Nutrition Facts : Calories 143 calories, Carbohydrate 26.7 g, Cholesterol 6.4 mg, Fat 2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 0.5 g, Sodium 337.4 mg, Sugar 0.5 g
LEFTOVER THANKSGIVING TURKEY CONGEE
We make this congee every year for breakfast the morning after Thanksgiving. Take your Thanksgiving turkey carcass and put it to work to make this incredibly delicious rice porridge.
Provided by Judy
Categories Rice
Time 1h35m
Number Of Ingredients 7
Steps:
- In a very large stock pot, add the turkey carcass and all the veggies. Pour in the water and the rice, and bring everything to a boil. Let it simmer for 90 minutes. Use tongs to remove any bones, etc. Season with salt, white pepper, and garnish with scallion and cilantro.
- Now, that's the way we've always done it. But if you want a really smooth congee, you can do it a slightly different way. Rather than adding the rice to the pot at the beginning, simply add the carcass, vegetables, and water to the stock pot. Simmer for 2 hours until you have a rich stock.
- Remove any large bones and then strain the stock into a clean pot. Add the rice, bring to a boil, and simmer for another 90 minutes. Stir in some leftover shredded turkey, season with salt and pepper, and garnish with scallions and cilantro.
TURKEY CONGEE WITH FRIED BREAD STICKS
Make and share this Turkey Congee With Fried Bread Sticks recipe from Food.com.
Provided by foodart
Categories Poultry
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring the water, carcass and salt to the boil in a large pot. Turn the heat to low and simmer for 2 hours. Remove the bones and carcass and toss in the rice, broke the bean curd stick, mushroom, water chestnuts and white nuts. Raise the heat and let the mixture come back to the boil and give it several good stirs. Then turn the heat down to low and partially cover the pot. Let the rice simmer for about 1 hour, stirring occasionally. Taste, and add more salt if necessary, reheat it slowly and simply add some more water if the porridge is too thick.
- It can be served immediately with Chinese fried bread sticks.
- Place into a stainless steel bowl and spray with baker spray and place loafs into the bowl and also lightly spray. Cover the bowl with plastic and place some place where it warm.
- When it double in size with your hand punch it down and recover with the plastic wrap and back into a warm place. Again when it double in size takes some of the dough and form into sticks. Repeat these steps until all done.
- In a skillet add oil and heat up to 350° and take one of the bread stick and deep fry to a light golden brown. Will need to lower the temperature down it the sample comes out too dark. Repeat this step. When the oil is right; fry off the sticks in small batches. Drain onto paper towel and onto a rack. Keep warm until serve.
- Serve the congee and serve with green onion and Chinese parsley and fried bread on the side.
Nutrition Facts : Calories 599.4, Fat 30.1, SaturatedFat 4, Sodium 3687.5, Carbohydrate 73.8, Fiber 4.9, Sugar 2.1, Protein 9.5
TURKEY CONGEE WITH CRISPY SHIITAKE MUSHROOMS
If you don't have cinnamon and star anise in your pantry, don't buy them just for this congee recipe. You can tweak the flavor profile by using black peppercorns and parsley stems, or fennel seeds and crushed red pepper flakes instead.
Provided by Andy Baraghani
Categories Bon Appétit turkey leftovers Thanksgiving Rice Ginger Anise Mushroom Dinner
Yield Serves 4
Number Of Ingredients 12
Steps:
- Bring turkey, onion, ginger, cinnamon, star anise, and 14 cups cold water to a boil in a large heavy pot. Reduce heat and simmer gently, turning turkey over halfway through, until liquid is reduced to 8 cups, 50-65 minutes. Discard carcass; strain stock through a fine-mesh sieve into a medium saucepan.
- Add rice to stock and bring to a boil. Reduce heat and simmer, stirring occasionally, until soup begins to thicken, 35-45 minutes (make sure to stir the bottom of pot to prevent rice from sticking). Continue to cook, stirring constantly, until rice begins to break into smaller pieces and mixture resembles the consistency of oatmeal, 10-15 minutes longer; season congee with salt.
- Meanwhile, heat oil in a large nonstick skillet over medium-high. Cook mushrooms, tossing occasionally, until browned and crisp, 6-8 minutes. Remove from heat and add soy sauce; season generously with pepper.
- Divide congee among bowls. Top with crispy mushrooms and cilantro and drizzle with chili oil.
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LEFTOVER TURKEY CONGEE RECIPE | EXTRA CRISPY | MYRECIPES
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Total Time 2 hrs 50 mins
- Make the stock: Bring water and turkey carcass to a boil in large Dutch oven over high. Reduce heat to medium-low. Add mirin, ginger, fish sauce, soy sauce, garlic, and scallions; simmer 2hours, occasionally skimming foam from top. Pour through a fine wire-mesh strainer into a bowl; discard solids. Cover to keep warm until ready to use.
- Make the congee: Place rice in a mini food processor. Process until rice is broken into very small pieces, about 3 minutes. (This can also be done in a spice grinder.) Set aside.
- Combine scallions, sesame oil, ginger, and garlic in a large Dutch oven over medium; cook, stirring often until fragrant and beginning to brown, 2 to 3 minutes. Add shredded turkey, and cook, stirring often, until warmed through, about 2 minutes. Stir in rice. Gradually stir in Turkey Stock.
- Cover, and increase heat to high; bring to a boil, and cook 6 to 7 minutes. Remove lid, and reduce heat to medium. Cook, stirring often, until rice is tender and stock is thickened, 18 to 20 minutes. Stir in peas, cilantro, mint, and lime juice; serve immediately.
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