Congee—Chinese rice porridge—gets a welcome dose of flavor from homemade turkey stock.
- 1 3-lb. turkey carcass, plus 1 1/2 cups shredded leftover cooked turkey meat
- 3 stalks celery, roughly chopped
- 2 medium carrots, roughly chopped
- 1 medium yellow onion, peeled and quartered
- 1 cup white rice
- Kosher salt and freshly ground black pepper
- Roughly chopped cilantro and scallions, for serving
In a large saucepan, cover the turkey carcass with 14 cups of water. Add in one-third of the celery, half the carrots, and the onion quarters and bring to a boil. Reduce the heat to maintain a simmer and cook until the stock has reduced to 8 cups, about 1 1⁄2 hours. Remove the pan from the heat and discard the carcass. Pour the stock through a fine sieve set over a bowl and discard the solids.
In a 4-qt. saucepan, combine the stock with the remaining celery and carrots and the rice. Bring to a boil, then reduce the heat to maintain a simmer and cook, stirring occasionally, until the rice falls apart and the congee thickens, about 90 minutes. Stir in the shredded turkey and cook for 5 minutes longer. Season the congee with salt and pepper and divide among serving bowls. Top with cilantro and scallions before serving.