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| Turkey Congee |
"A great use I got from my mom for the turkey bones left over after Thanksgiving."
Ingredients :
- 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
Instructions :
| Prep : 5M | Cook : 6M | Ready in : 11H10M |
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- 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.
Notes :
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