Turkey Congee recipe

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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

Nutrition Info

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: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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