The best part of celebrating the holidays with people who don’t cook is knowing that the entire turkey carcass is MINE…..ALL MINE.
Such a silly thing to be smug about, but I consider the endless potential of leftover bones just as exciting as the roasted turkey itself. And since we only have turkey once or twice a year, I act like Tom of Tom & Jerry with icons of turkey flashing in my eyes. I could make stock (freeze and use throughout the year), gumbo, casserole, soup and my favorite….Turkey Congee (rice porridge)
Normally, when I spend holiday dinners with other cooks and chefs, it’s a silent game of strategy. But how would you politely and tactfully be the first to lay dibs on the turkey bones if you are a guest? Since many of you will have turkey again for Christmas dinner, I’m going to share my secrets with you. But if you continue through to read…you’ve just waived away your right to use these tricks against me. Deal?
I’m going to divide this strategy lessons into 3 parts. Before, during and after the meal.
“Do I smell something burning?” BUT you can only play this “burning card” this ONCE in the evening. Any more than that, you might not be invited back next year.
“Thank you for a lovely meal, name of host. It was truly a delightful Thanksgiving dinner! Let me help you clear the table.” and proceed to take your plate to the kitchen. Your host will surely follow behind you with an armful of dishes.
“Oh, is that cranberry on your collar? That is going to stain! Quick! Take my Tide to Go stain pen.”
“Wow, that’s a lot of leftover turkey. You’ll be eating turkey for weeks!”
“I’d love to take the bones home, may I?”
Now you can make Turkey Congee, or rice porridge:
To me, the most successful leftover turkey dishes do NOT TASTE LIKE LEFTOVER TURKEY. There are countless recipes floating out on the web, but if it just tastes like Thanksgiving turkey but in a different form, what’s the point?
Here’s the secret to making your turkey congee taste incredibly wonderful – dried scallops and dried shrimp.
You can find both in Asian markets. You only use a few pieces of each and it adds that mysterious “umami” dimension to your turkey congee. If you don’t have either, that is fine, you can substitute with any of the following:
1. Soak dried scallops and shrimp in 1 cup of hot water for 10 minutes. With your hands, separate the bones into large pieces (no smaller than 3"). In a large stockpot, heat cooking oil over medium-low heat. When hot, add carrots and celery and cook for 3-5 minutes until soft. Add turkey bones and water to pot.
2. With your fingers, shred the scallops into small pieces. Add scallops, shrimp and the soaking water to broth. Turn heat to high and let boil. Immediately turn heat to low and add raw rice.Simmer uncovered or partially covered for 45 minutes, up to 2 hours until rice has thickened into congee. Do not stir while it is cooking. Just leave it alone so that the rice can thicken undisturbed. Stir in cooked turkey meat.
3. Taste, add fish sauce or soy sauce to taste. Start with 1 tablespoon first and add in 1/2 tsp at a time until you reach perfect seasoning.