Thanksgiving Turkey Congee


  • 1/4 cup dried scallops
  • 3 dried black mushrooms
  • 1 1/2 cups uncooked short-grain white rice
  • 1/2 leftover turkey carcass, broken into pieces
  • 9 cups water


  • 1 bunch fresh cilantro, chopped
  • 1 bunch green onions, chopped
  • 1/4 cup thinly sliced fresh ginger
  • 1/4 cup raw peanuts
  • 2 tablespoons dried red onion
  • 8 dashes sesame oil
  • ground white pepper to taste



  1. Place dried scallops and dried mushrooms in a bowl; pour in hot water to cover and let stand to rehydrate, about 10 minutes. Rinse and drain rice; set aside.
  2. Separate any meat from bones of turkey carcass; set aside. Place bones and 9 cups hot water in a large stockpot and bring to a boil. Drain mushrooms and scallops; squeeze out any excess water. Break scallops into smaller pieces; slice mushrooms thinly.
  3. Stir scallops, mushrooms, rice, and turkey meat into the stockpot; reduce heat to allow congee to simmer, partially covered, stirring occasionally for a smooth congee, until rice is tender and congee is thick, about 2 hours. If you like a thinner congee, stir in hot water a few tablespoons at a time.
  4. Ladle congee into individual bowls; top each bowl with cilantro, green onions, ginger, peanuts, red onion, sesame oil, and white pepper as desired.

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