PUMPKIN AND LEFT OVER TURKEY CONGEE

Dear Kindness,

Congee is the ultimate comfort food. As the autumn weather gets colder, the number of bowls of congee our household consumed, also stacks up. For one, it is such a cozy nourishing meal, easy to eat and always feels like a hug in a bowl. Two, it is the perfect dish for fridge cleaning day which requires very little effort but a big return in flavour.

READ MORE OR JUMP INTO THE RECIPE HERE

Every year pre-covid we gather at my aunt’s for Thanksgiving. Guess what is the most sought-after take-home leftover? The Turkey bones first and the meat second! Any cook knows the golden potential of these bones when released into a broth. A phenomenal deep and rich broth like none other!

I think we all can take a break from the kitchen a day (or a week) after the big feast. That is why the day after Thanksgiving has been the unofficial Pumpkin and Left Over Roasted Turkey Congee day for us. I love that this congee is almost fail-proof and versatile with what you’d like to add or skip. The broth and congee are cooked together in an instant pot / high-pressure cooker for under 40 minutes. You can go about doing your day and get back with this amazing meal.

Watch me putting this congee together for you!

This year we made the congee simply with the addition of chopped pumpkins. It adds such a delicate sweetness and creaminess to the congee that compliments the savoury notes from left-over Turkey. I especially enjoy the velvety texture and the pop of bright yellow colour it adds when you blend some of the pumpkins with the congee. I love to add some nutmeg, ginger, and celery into the broth to enhance the savoury aroma.

The congee is dressed with some homemade fried shallots, chopped scallions, lots of freshly cracked white pepper ( it has to be white as black pepper overpowered the white meat-trust me), sesame oil and a dash of soy sauce. I’d say this congee is a perfect mix-match of East and West cuisines. Would you give it a try?

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Left over Turkey Congee with Pumpkin

Yield 4-5

M.Aimee (milkofthykindness)

Prep time

5 Min

Cook time

35 Min

Inactive time

35 Min

Total time

1 H & 15 M

This nutritious left over Thanksgiving Turkey with congee is so rich and savoury! The pumpkin adds a delicate sweetness and velvety texture to the congee. It is instant pot friendly.

Ingredients

Congee

• 1500 ml water
• 500 g of bones and meat
• 1 knob of ginger
• 250 g pumpkin, chopped
• 1knob of corn ( optional)
• 1 bay leaves
• 1 celery stalk/1/2 tsp celery salt
• 1/2 tsp of white pepper
• 1/2 Tbsp of salt
• 1/2 nutmeg ( leave it whole)

Garnish

• Chopped Scallion
• Fried Shallots
• Soy Sauce
• Turkey Meat
• freshly cracked white pepper

Instructions

1. Place the nutmeg and white pepper on a tied cheesecloth.
2. Fill the pressure cooker pot with washed rice, water, and the rest of the ingredients.
3. Cook it on high pressure for 35-45 minutes.
4. Take out the meat and shred it after it cooled down.
5. Take out all the herbs and aromatics
6. Blend the congee with a hand blender if you like for a smoother and velvety texture and yellow colour.
7. Serve with the garnish.
8. Enjoy!

Did you make this recipe?

Tag @milkofthykindness on instagram and hashtag it # fareastfridayfeast

If you do, please tag me @milkofthykindness on Instagram, I would love to hear how you like it!

Xx,

M