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.
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TURKEY CONGEE WITH BARLEY
Adapted from the cookbook, “A Spoonful of Ginger” by Nina Simonds.
For the broth:
1 Turkey carcass from the Thanksgiving dinner
12 cups water
Salt
1 peeled onion
1 celery stalk
1 slice ginger
For the marinade:
2 Tbs soy sauce
1 ½ Tbs rice wine
1 tsp sesame oil
For the soup:
1 pound or more leftover turkey meat, cut into bite size pieces or use uncooked turkey meat. if you don’t have leftovers.
1 large onion, peeled and sliced
1 cup whole grain or pearl barley, rinsed and drained. (whole grain barley is healthier)
3 carrots, peeled and cut into ¼ inch dice
3 stalks celery , cut into ¼ inch dice
1 tsp salt
1/3 cup rice wine (or dry sherry)
1 tsp.-1 Tbs. grated fresh ginger (depending on how much you like ginger)
8 ounces shitake mushrooms, sliced (fresh) or/and dried shitake: 5-6 reconstituted in water
1-2 cans chicken or turkey broth as needed (optional: see note).
- 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.
Note: This is meant to be a thick, porridge like soup. I prefer it a little soupier and so I have some broth set aside to add if necessary.
