Thanksgiving Leftover Congee

Congee has become my favorite Thanksgiving leftover dish for that end of the line carcass. I have made turkey soup many times using every piece of holiday roasted bird, but who wants to eat turkey soup just after Thanksgiving?:)

Nothing is better and more refreshing than congee after eating too much roasted meat, mashed potatoes and gravy. This congee doesn’t need too much work, but is super delicious and I’m always looking forward to it.

Using the Instant Pot is the key. I know, not everyone owns a pressure cooker, but that’s what it’s all about. The key of the recipe is to extract the roasted flavor with the bone collagen into a delicious broth.

Ingredients / 3-4 servings

1 roasted turkey carcass
2 qts water
1 cup uncooked rice, I used jasmine rice
1 inch fresh ginger, thin sliced into strips
Scallions
Toasted sesame oil, soy sauce to taste

Preparation:

• Break the turkey carcass in half or three pieces. It should fit the bottom of your pressure cooker tightly. Cover with 2 quarts of water and set to cook on high pressure for 1 hour. After that you can release the pressure manually or wait until you’re ready to continue.

• Carefully remove the carcass and strain the broth through a sieve to catch any pieces of bones. Gently separate the meat from the bones. There is always some left.

• Rinse the rice lightly. Transfer to Instant Pot with broth, turkey meat and ginger. If necessary, add water to the broth to bring it back to two quarts. Pressure cook at high for 30 minutes. Release the pressure manually when finished. Stir or lightly whisk the soup until it reaches the consistency of a congee cream.

• Serve with toasted sesame oil, scallions, and soy sauce to taste.