Turkey Congee
Simple to make and few ingredients make this Leftover Turkey Congee (rice porridge) perfect for a cozy day.
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Equipment List
- Medium saucepan
- Immersion blender- if you do not have an immersion blender that is fine. It will just be a little thicker.
Ingredients
- 3 Tbsp olive oil
- 3 c cooked rice- medium grain rice - measure 1 cup increments
- 3 Tbsp ginger- minced - fresh
- 1 Tbsp garlic- minced - fresh
- 8 c broth- Turkey broth or chicken broth
- 1 Tbsp soy sauce
- 1/4 tsp white pepper
- 6 oz Turkey scraps- Turkey leftovers - white and/or dark meat pulled from bones
- salt - to taste
- cilantro - optional garnish - chopped
- iceberg lettuce or Napa cabbage- optional garnish
- Turkey meat- optional garnish - chopped
Preparation Instructions
- Cook rice. Let cool. Set aside. Frozen rice works too. Measure the cooked rice into 1 cup increments because you will putting the cooked rice in 1 cup increments.
- Pull Turkey meat from bones.
- Measure ingredients and set aside.
Cooking Instructions
- Preheat to 169°F
- Add 3 Tbsp olive oil to pan
- Add 3 Tbsp ginger to pan
- Stir ingredients
- Add 1 Tbsp garlic to pan
- Stir ingredients
- Add 8 c broth to pan
- Add 1 Tbsp soy sauce to pan
- Add 1/4 tsp white pepper to pan
- Add 1 cup cooked rice
- Add 1 cup cooked rice
- Stir ingredients
- Add 1 cup cooked rice
- Stir ingredients
- Note: Bring to a boil. Once boiling then bring down to a simmer.
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Use an immersion blender to blend the soup
- Add 6 oz Turkey scraps to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Add salt to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Remove from heat
Finishing Instructions
- Add salt and pepper to taste.
- Serve immediately. You can store in an airtight container in the refrigerator for 3-5 days.
- Garnish with chopped cilantro, leftover Turkey meat, lettuce or Napa cabbage.