Happy Thanksgiving! We made a wonderful turkey, stuffing with chestnuts and sausage, mashed Yukon Gold potatoes with plenty o’cream and butter, and some steamed fresh green beans. We always make a large turkey so we have leftovers for turkey curry and turkey and stuffing sandwiches on Acme sourdough rolls. In the interest of frugality and a good soup, the carcass is used to make congee. Turkey congee is easy-peasy to make: in a clay pot or Dutch oven, put in one turkey carcass, one and a half cups of any white rice, 15 cups of cold water, one small knob of peeled ginger and two whole scallions. Bring to a boil and then simmer for about three hours. If you use a clay pot, use a flame tamer. Stir up from the bottom every half hour or so. All to cool enough to remove the bones, ginger and scallions. Stir in 1/4 cup soy sauce. Heat back up to serving temperature. Serve in bowls with some chopped green onion, salted peanuts and a drizzle of toasted sesame oil on top.
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