Contrary to popular belief, Thanksgiving leftovers don’t have to be eaten straight from the open fridge, sans pants. If you really want to wow your family after Turkey Day, you’ll transform leftovers into something new, like turkey congee. From carcass to meat, you can use every bit of your leftover turkey to make this thick, savory porridge.
Start things off with an aromatic broth. Drop your scavenged turkey carcass into a pot of boiling water with fragrant ginger, garlic, and scallions, as well as salty fish and soy sauces, plus a hefty splash of zingy mirin. After a couple hours, strain the stock. Meanwhile, sauté scallions, ginger, and garlic with jasmine rice and leftover shredded turkey meat, then pour in the stock. After ladling out a bowl of the thick porridge you’ll wonder why you haven’t been making this stuff every year. Not a turkey fan? Chicken stock and meat will work here too.
8 cups turkey stock (see recipe above), or store-bought
1 cup frozen green peas, thawed
¾ cup chopped fresh cilantro
¼ cup chopped fresh mint
2 teaspoons fresh lime juice (from 1 lime)
How to Make It
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.