This is a wonderful way to use a leftover turkey carcass. Jeanette Chen from Jeanette’s Healthy Living recommends this humble comfort food. Congee is a versatile dish and is a tradition in many Chinese American households after thanksgiving. It’s easy to eat and digest so it’s good for many people, from babies to the elderly. This recipe can be made on the stove, in a rice cooker, or in a slow cooker. You can also use leftover rice or raw rice.
Note: Congee will thicken once refrigerated. To reheat, add more water or broth.
Turkey Brown Rice Congee
1 turkey carcass
1/2 cup medium grain brown rice
1/4 cup glutinous white rice
minced scallions
chopped cilantro
fried shallots
toasted sesame oil
soy sauce or fish sauce
Place turkey carcass in a large pot and cover with water. Bring to a boil, then reduce heat and simmer 2 hours. Strain broth. Place both brown rice and white rice in a bowl; rinse and strain several times. Transfer to a large pot and add 8 cups of turkey broth. Bring to a boil, then reduce heat and simmer 2 hours, until soft and porridge-like in consistency, adding more water or broth as needed. To serve, top with desired accompaniments.

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