Recipe: Turkey Congee

A great use I got from my mom for the turkey bones left over after Thanksgiving.

Turkey Congee 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

How to Make Turkey Congee

1. Place rice into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain and rinse.

2. 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.

3. Season congee with salt and pepper. Discard bones before serving.

Turkey Congee Nutritions

• Calories: 143 calories

• Carbohydrate: 26.7 g

• Cholesterol: 6.4 mg

• Fat: 2 g

• Fiber: 0.9 g

• Protein: 3.3 g

• SaturatedFat: 0.5 g

• ServingSize:

• Sodium: 337.4 mg

• Sugar: 0.5 g

• TransFat:

• UnsaturatedFat:

Source: Turkey Congee