Thanksgiving Turkey Congee
Ingredients2 h 30 m servings 201 cals
- Place dried scallops and dried mushrooms in a bowl; pour in hot water to cover and let stand to rehydrate, about 10 minutes. Rinse and drain rice; set aside.
- Separate any meat from bones of turkey carcass; set aside. Place bones and 9 cups hot water in a large stockpot and bring to a boil. Drain mushrooms and scallops; squeeze out any excess water. Break scallops into smaller pieces; slice mushrooms thinly.
- Stir scallops, mushrooms, rice, and turkey meat into the stockpot; reduce heat to allow congee to simmer, partially covered, stirring occasionally for a smooth congee, until rice is tender and congee is thick, about 2 hours. If you like a thinner congee, stir in hot water a few tablespoons at a time.
- Ladle congee into individual bowls; top each bowl with cilantro, green onions, ginger, peanuts, red onion, sesame oil, and white pepper as desired.
- Cook's Notes:
- Congee is both a very basic and very forgiving meal to make. There are many varieties, and after you have made it a few times, you will develop a preference for the water-to-rice ratio, add-ons, toppings, and seasonings. The ratio I put in this recipe makes a thicker congee, which I prefer, but you can always make it thinner. (It is easier to thin it out as you are cooking than the reverse!)
- Note that you can leave the bones in the pot while you ladle out the congee.
- If you have an Asian market near you, you can also buy fried doughnuts (also called fried crullers) to serve with the congee.
- Leftover congee will thicken, so when you reheat it the next day, you can stir in a tiny bit of water if desired.
- Look for the dried red onions mentioned in the Toppings in Asian markets or the International aisle of the supermarket.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 201 calories; 4.3 g fat; 34.7 g carbohydrates; 6.2 g protein; 5 mg cholesterol; 35 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made this recipe for congee ( jook in Cantonese) exactly as written. The consistency and flavors were spot-on for this style of Asian comfort food. It differs slightly from the recipe that I m...
This congee is pretty good though I had to add a ton of salt. The cilantro added a nice bright flavor. Next time I would leave the peanuts out, but that's just my preference.