Time has passed by so quickly this fall. Between a couple of business trips and a “hot” project that I was working on at work, it’s been a few weeks since I’ve had time for a post. That is NOT good! Then, Thanksgiving sneaked up on me. Better yet, Christmas is rapidly approaching. While this truly is the most exciting time of the year, the prospect for new posts does not look promising. Even so, I have a couple of interesting posts in mind that I am hoping to tackle while enjoying the spirit of the holidays and managing the associated stress at the same time.
The day after Thanksgiving, I made turkey stock with what was left of the turkey carcass. It has sort of become my tradition to make Thanksgiving turkey stock to use to make delicious turkey porridge and soup. I have been making a traditional Thanksgiving dinner for my extended family for many years, and throughout the years I have collected many great recipes. I hope to post some of them one day.
For now, here are my recipes for Thanksgiving turkey porridge and turkey stock.
- 1 cup short grain rice soaked for about an hour and drained
- 4 - 5 cups turkey stock see below for recipe
- 1 cup turkey cut into bite sizes1 carrot, chopped1 celery stalk, chopped
- 1/4 medium onion chopped
- salt and pepper to taste
- Remains of roasted turkey
- 1 large carrot cut into large chunks
- 1 large celery stalk cut into large chunks
- 1 large onion halved and peeled
- 1 bay leaf
- 3 garlic cloves
- 4 to 5 flat-leaf parsley stems
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Add 4 cups of the stock and rice to a medium pot and simmer, covered, for about 20 minutes. Stir occasionally (more frequently as the stock is reduced so the rice doesn't stick to the bottom of the pot). Start with medium low heat and reduce to low heat when the stock is visibly reduced.
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Add the vegetables, cover and simmer for an additional 20 minutes until the vegetables are soft. At this point you can adjust the consistency of the porridge to your taste by adding more stock.
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Stir in the turkey during the last few minutes of simmering. Add salt and pepper to taste at the end.
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Remove as much meat as possible from the turkey carcass and save them to use in the porridge or soup.
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Put the turkey remains in a large stock pot filled three-quarters of the way with water. Break up the bones if they are too big to fit in the pot.
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Bring to a boil over medium high heat and skim off any foam. Add the vegetables, reduce the heat to low and simmer, covered, for 2 to 3 hours. Cool and pour through a strainer into a large bowl.
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You can use a fat separator to remove the fat or keep it in the fridge until the fat solidifies to spoon off the fat.
You may also like:
Dakgaejang (Spicy Soup with Chicken/Turkey Leftovers)
Pressure Cooker Nurungji Baeksuk (Boiled Chicken with Rice)
Pressure Cooker Braised Oxtail (Kkorijjim)
Dakjuk (Korean Chicken Porridge)
Chogyetang (Chilled Chicken Soup)
Dak Kalguksu (Chicken Noodle Soup)
Kkae Gangjeong (Sesame Crunch)
Dakgaejang (Spicy Chicken Soup with Scallions)
Looks fantastic, and I am sure that it taste even better! Great recipe!
It is pretty shocking just how quickly this year in particular has gone by! I know we say that all the time, but personally I really feel like 2010 has been on steroids LOL
We don’t celebrate Thanksgiving but I do like the sound of your turkey porridge, especially since I never like to see any food go to waste…
Oh, great idea to put the leftover turkey into juk! I love love love juk. It’s really cold over here in LA now, so some juk is definitely in order.
I have also been really busy at work so time has been flying by, but now that thanksgiving is over things should slow down. Let’s enjoy the last few weeks of the year, yes?
Hi Hyosun, Thank you, I hope you’re having a great holiday season too! Thanks for posting this! My husband is Chinese but he calls this juk too. I call this okayu in Japanese. Every year he MUST have turkey juk after Thanksgiving. He says it’s tradition. His is no where near as fancy as yours (which looks absolutely yummy!) we only use turkey and rice, then Lay’s chips for garnish. I know, this was a little strange to me too – I’ll have to explain later, but that’s how his family eats this.
I can only imagine how challenging it is trying to post with the demands of work. Although I’m not working now, I still have difficulty posting some weeks. 🙂
Happy holidays to your and your family!
My sister just made this and it was quite good. Perfect comfort food. Thanks!
This is such great comfort food and a great way to use up turkey 🙂 Love juk/ congee in all its’ guises.
It looks delicious! A really good way to use up all those leftover turkey.
I just made this juk, and we had it for breakfast. No more carrots left from Thanksgiving so added some green cabbage. It was delicious!
I made this last Thanksgiving and it was a hit. Everybody loved it next day and no left overs. Looking forward to it again this year. All your juk recipes are fabulous.
Best use of Thanksgiving leftovers, ever!
Indeed! Thank you, Phylis.