Turkey Congee with Crispy Shiitake Mushrooms
Turkey Leftover Ingredients
13-4-pound turkey remains
1 medium onion, unpeeled, quartered
12-inch piece ginger, stripped, meagerly cut
12-inch piece cinnamon, whacked into pieces
1 star anise case
½ cup long-grain rice, flushed well
Fit salt
3 tablespoons vegetable oil
6 ounces shiitake mushrooms, stems eliminated, meagerly cut
1tablespoon soy sauce
Newly ground dark pepper
Cilantro leaves with delicate stems and bean stew oil (for serving)
Turkey Leftover Preparation
Stage 1
Bring turkey, onion, ginger, cinnamon, star anise, and 14 cups cold water to a bubble in an enormous weighty pot.
Lessen hotness and stew delicately, turning turkey over part of the way through, until fluid is diminished to 8 cups, 50-65 minutes.
Dispose of body; strain stock through a fine-network strainer into a medium pot.
Stage 2
Add rice to stock and heat to the point of boiling.
Lessen hotness and stew, blending sometimes, until soup starts to thicken, 35-45 minutes (try to mix the lower part of pot to keep rice from staying).
Keep on cooking, blending continually, until rice starts to break into more modest pieces and combination looks like the consistency of oats, 10-15 minutes longer; season congee with salt.
Stage 3
In the mean time, heat oil in a huge nonstick skillet over medium-high.
Cook mushrooms, throwing sporadically, until sautéed and fresh, 6-8 minutes.
Eliminate from hotness and add soy sauce; season liberally with pepper.
Stage 4
Split congee between bowls. Roasted-vegetable-and-sausage-lasagna.
Top with fresh mushrooms and cilantro and shower with bean stew oil.
Cool. Enjot the Turkey Congee with Crispy Shiitake Mushrooms !!
Turkey Congee with Crispy Shiitake Mushrooms VIDEO
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