Turkey Congee With Cranberries
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.
Equipment
Ingredients
- 9 cup turkey stock
- 1 cup Arborio rice
- 1 cup 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
Instructions
- Add the stock and arborio 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.
Notes
To make a vegan congee, use vegetable stock in place of the turkey stock and use vegan toppings including nuts, cranberries, carrots and ginger. Delicious!