Make leftover turkey feel like something new
I lifted the idea of using Arborio rice to make congee, a Chinese rice porridge, from Ruth Reichl’s My Kitchen Year. But I have the bounty of leftovers to thank for the inspiration to make a dried cranberry and turkey congee!
Turkey Congee made with Arborio
I find the creamy comfort of Arborio, the rice used in risotto, to be the perfect base for serving turkey leftovers. To it I add the sweet bite of dried cranberries (which are also aphrodisiac). The addition of the cranberries gives the Turkey Congee the same sweet/savory interplay you get from a Thanksgiving dinner. Combine with the crunch of salty peanuts or cashews–which are, of course, aphrodisiac, it makes a surprisingly sensual, simple dish. It’s one of my favorite uses for the leftovers from a Holiday feast.
A sensational use for Holiday leftovers, this Turkey Congee uses Arborio rice fur a rich, creamy base and leftover turkey for the protein. The addition of dried cranberries and salted nuts give it texture and a boost of flavor.
- 9 c turkey stock
- 1 c Arborio rice
- 1 c roast turkey meat shredded or chopped into bite-sized pieces
- 1 lg carrot shredded
- 3-4 scallions sliced into rounds, both white and green
- 1 tbsp dried cranberries chopped
- 1 tbsp roasted salted peanuts or cashews, chopped
- fresh ginger for grating
- high-quality soy sauce
Add the stock and rice to a stockpot, cover, and bring to a boil.
Stir and turn the temperature down to a simmer. Simmer covered for one hour, stirring occasionally.
While the congee is cooking, prepare the toppings. (My suggestions are above but feel free to omit any or add others you prefer.)
Scoop the congee into bowls and top with your favorite ingredients. Grate ginger over the top to taste and add a shot of soy sauce before serving.
FREE APHRODISIAC NEWSLETTER
Subscribe to our free aphrodisiac newsletter