Turkey on Thanksgiving Day 2007

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.