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Turkey Leftovers

Nathan Fong's Turkey Congee
Nathan makes a great turkey congee, which is fantastic comfort food, and a not-bad hangover cure as well! The longer you simmer the rice, the thicker the congee will become. Make sure you stir a lot when it starts to thicken, or the rice at the bottom of the pot may start to burn.


  • 1 turkey carcass, cleaned of any stuffing residue and hacked into 3-4 pieces
  • 3 1/8 inch slices of fresh ginger, cut into thin strips
  • 2 cups of long grain rice
  • 2 tsp. salt

To Serve

  • 1 tbsp. sesame oil
  • 2 tbsp. dark soy sauce
  • 2 tbsp. light soy sauce
  • chopped green onions
  • chopped dry roasted peanuts
  • chopped cilantro
  • finely shredded ginger

Put the pieces of turkey carcass, rice, julienned ginger and salt into a large stockpot and cover with water. Bring to a rapid boil. When you see the grains of rice start to expand, lower the heat to a simmer. Simmer for one to two hours, or until the congee has achieved your desired consistency. During the simmering, you can remove the turkey bones and strip any pieces of meat from them to put back into the pot.

To serve, ladle congee into bowls. Combine the sesame oil and soy sauces in a small bowl. Pass that bowl, along with the onions, peanuts, cilantro and ginger to everyone so they can garnish their congee as desired. *Don's note: I like to add a little hot chili paste to my congee as well!

Nathan Fong's Turkey Lettuce Wrap
This is a great way to use up some leftover turkey. Fast, easy and tasty!

Serves 4


  • 1 head of lettuce
  • 1 pound leftover turkey, diced
  • 1 clove garlic, minced
  • 1 bunch green onions, trimmed and diced
  • 2 stalks celery, diced
  • ½ pound shiitake mushrooms, or button mushrooms, trimmed and sliced
  • ½ pound bean sprouts, rinsed and drained
  • 1/3 cup hoisin sauce
  • 2 tbsp. soya sauce
  • 1 tsp. chili garlic or hot sauce (optional)
  • 2 tbsp. vegetable or peanut oil

Carefully separate the head of lettuce into large leaves. Soak in ice water to crisp them, then drain and carefully pat dry just before serving.

Heat the oil in a wok or large non-stick frypan. Sauté the garlic, onions, and celery over medium-high heat until fragrant, but still crunchy. Add in the mushrooms, stir for a minute, then add in the turkey, sauté until warmed, then add the soya sauce, chili garlic or hot sauce and hoisin sauce. Stir to coat the vegetables and the turkey. Remove from heat and transfer to a bowl.

Put the bowl where everyone can reach, along with a plate holding the lettuce leaves and another bowl with the bean sprouts.

Take a lettuce leaf, spoon some of the turkey mixture on top, add some bean sprouts, then wrap the lettuce leaf around the mix and eat. Atkins-friendly!

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