TURKEY CONGEE (use your Thanksgiving leftovers)

 

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 
• ▢ white pepper 
• ▢ chopped scallion
• ▢ chopped cilantro
• ▢ julienned ginger 

INSTRUCTIONS

• 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, cilantro, and ginger (if desired).