Turkey Congee With Crispy Shiitake Mushrooms Recipes

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TURKEY CONGEE WITH CRISPY SHIITAKE MUSHROOMS



Turkey Congee With Crispy Shiitake Mushrooms image

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

1 (3-4-pound) turkey carcass
1 medium onion, unpeeled, quartered
1 (2-inch) piece ginger, peeled, thinly sliced
1 (2-inch) piece cinnamon, whacked into pieces
1 star anise pod
1/2 cup long-grain rice, rinsed well
Kosher salt
3 tablespoons vegetable oil
6 ounces shiitake mushrooms, stems removed, thinly sliced
1 tablespoon soy sauce
Freshly ground black pepper
Cilantro leaves with tender stems and chili oil (for serving)

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.

TURKEY CONGEE



Turkey Congee image

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

1 cup Japanese sushi-style rice
4 quarts water
1 (14.5 ounce) can chicken broth
1 turkey carcass
salt and ground black pepper to taste

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

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  • 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.

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