Thanksgiving Turkey Congee Recipes

Steps:

• 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.

Steps:

• Bring the water, carcass and salt to the boil in a large pot. Turn the heat to low and simmer for 2 hours. Remove the bones and carcass and toss in the rice, broke the bean curd stick, mushroom, water chestnuts and white nuts. Raise the heat and let the mixture come back to the boil and give it several good stirs. Then turn the heat down to low and partially cover the pot. Let the rice simmer for about 1 hour, stirring occasionally. Taste, and add more salt if necessary, reheat it slowly and simply add some more water if the porridge is too thick.
• It can be served immediately with Chinese fried bread sticks.
• Place into a stainless steel bowl and spray with baker spray and place loafs into the bowl and also lightly spray. Cover the bowl with plastic and place some place where it warm.
• When it double in size with your hand punch it down and recover with the plastic wrap and back into a warm place. Again when it double in size takes some of the dough and form into sticks. Repeat these steps until all done.
• In a skillet add oil and heat up to 350° and take one of the bread stick and deep fry to a light golden brown. Will need to lower the temperature down it the sample comes out too dark. Repeat this step. When the oil is right; fry off the sticks in small batches. Drain onto paper towel and onto a rack. Keep warm until serve.
• Serve the congee and serve with green onion and Chinese parsley and fried bread on the side.

Steps:

• Put slow cooker liner into slow cooker.
• Place the rice, turkey wings, water, salt, ginger, carrots, celery, and mushrooms into the slow cooker.
• Stir well.
• Cover and cook on HIGH for 1 hour, then reduce the temperature to LOW and cook for 6 to 8 hours, until creamy, thick, and translucent white in consistency.
• Remove and discard the ginger.
• Remove the turkey wing and place on a plate to cool for 15 minutes.
• Remove and discard the skin.
• Pick the meat off the bones and discard the bones; return the meat to the soup.
• Taste test; add soy sauce and sesame oil.
• Keep WARM until ready to serve, with bowls of cilantro, green onion, and peanuts on the side for garnish choices.