Home Cooking

Turkey Jook

Turkey Congee/Jook

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Turkey Congee/Jook

Liz | Nov 30, 2005 11:29 PM

After I complained about the endless Thanksgiving turkey leftovers an acquaintance told me that her mother had made congee with the carcass and it was so popular that it was completely gone in one evening and people were still asking for the non-existant leftovers the next morning.

I know how to make turkey stock--I just don't know the proportion of stock to rice to make good congee. Can anyone here clue me in?

I'm hoping Yimster can give me a tip or two.

Liz

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