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.
Servings: 12
Calories: 144kcal
Ingredients
- your leftover turkey carcass and all the vegetables at the bottom of your roasting pan (celery, carrots, onions)
- 14 cups water
- 1 cup white rice (can add more if you like thicker congee)
- Salt (to taste)
- white pepper (to taste)
- chopped scallion
- chopped cilantro
- julienned ginger (optional)
Instructions
One-Pot Method (Faster, Less Cleanup):
- 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.
2-Pot Method (More Flavorful, No Bones):
- Add the carcass, vegetables, and water to the stock pot. Simmer for 4-6 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. (Or if using our frozen rice trick, add the washed, frozen rice, and simmer 20-30 minutes.)
- Stir in some leftover shredded turkey, season with salt and pepper, and garnish with scallions, cilantro, and ginger (if desired).
Nutrition
Calories: 144kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 921mg | Potassium: 279mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg