Leftover turkey has many tasty reincarnations. Turkey barley congee is one of my favorites that I make every year after Thanksgiving. It starts off by using the turkey carcass to make a rich broth. Congee is a nourishing and healthy one dish meal which I’ve adapted from the recipe of one of my favorite cookbooks:
A Spoonful of Ginger: Irresistible, health-giving recipes from Asian kitchen, by Nina Simonds. She references the healthful or medicinal qualities of each recipe so you feel good about what you serve your family and guests.
- Combine the broth ingredients and bring to boil in large pot. Reduce heat and simmer, covered for an hour. Strain and check for seasoning, adding salt and pepper as necessary.
- Meanwhile, combine ingredients for the marinade, add turkey and coat with marinade. Refrigerate.
- Fry onions in oil or butter until soft and lightly brown and set aside.
- Fry mushrooms in butter or olive oil until lightly browned and set aside.
- Add barley to the strained broth and cook for 45 minutes. If necessary, add more water or broth.
- Add carrots and celery (and turkey meat if it is uncooked) and cook another 15 minutes, checking to make sure there is enough liquid.
- Add browned onions, cooked turkey, rice wine, browned mushrooms and grated ginger and cook another 15 minutes or until the vegetables are soft.
- Taste for seasoning and add more broth if necessary and a little sesame oil to taste.