Dec 14 2010
This post is extremely overdue, but better late than never, right? This recipe is dedicated to all those people who want to use up their final leftovers of turkey and ham from Thanksgiving – and I don’t mean the actual meat itself. This is when you get down to the bones of the turkey and ham but still want to obtain just one more meal out of it before tossing it out. Making rice porridge (otherwise known as congee , jook, or cháo) is a great way to stretch your leftovers. You’re basically cooking down the bones and creating a flavorful stock that will be the soup base for the porridge. Not only that, but the little pieces of meat still stuck on the bones will be so soft that it it will be quick and easy to pull apart to add to the porridge. We made a huge batch of Turkey and Ham Rice Porridge and shared it with our family who willingly savored and enjoyed the soup. Keep this recipe in mind for next year when Thanksgiving rolls around or even for Christmas if you plan to serve turkey and ham. We are all about stretching our leftover ingredients to the max!
To view or print-out this recipe, click here: Turkey and Ham Rice Porridge
Here are some related posts we’ve done in the past:
Duck Ravioli with Roasted Red Pepper & Tomato Sauce
Ramen with Duck Stock
Toscana Soup with Homegrown Kale