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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

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