4.8 from 30 votes
Porridge (juk) made with leftover turkey
Simple porridge made with leftover roasted turkey
Prep Time
10 mins
Cook Time
2 hrs
Servings:
4
Course:
Main Course, Others
Ingredients
- 1 cup short grain rice soaked for about an hour and drained, or sweet rice, chapssal
- 4 - 5 cups turkey stock see below for recipe
- 1 cup turkey shredded, roasted
- 1 carrot chopped
- 1 celery stalk, chopped
- 1/4 onion medium, chopped
- salt to taste
- black pepper to taste
Turkey Stock:
- roasted turkey carcass
- 1 carrot cut into large chunks, large
- 1 celery cut into large chunks, large stalk
- 1 onion halved and peeled, large
- 1 or 2 bay leaf
- 5 garlic plump cloves
- 4 to 5 flat-leaf parsley stems optional
Instructions
- Add 4 cups of the stock and rice to a medium pot and simmer, covered, for about 20 minutes. Stir occasionally (more frequently as the stock is reduced so the rice doesn't stick to the bottom of the pot). Start with medium low heat and reduce to low heat when the stock is visibly reduced.
- Add the vegetables, cover and simmer for an additional 20 minutes until the vegetables are soft. At this point you can adjust the consistency of the porridge to your taste by adding more stock.
- Stir in the turkey during the last few minutes of simmering. Add salt and pepper to taste at the end.
Cup of Yum
Turkey Stock:
- Remove as much meat as possible from the turkey carcass and save them to use in the porridge or soup.
- Put the turkey remains in a large stock pot filled three-quarters of the way with water. Break up the bones if they are too big to fit in the pot.
- Bring to a boil over medium high heat and skim off any foam. Add the vegetables, reduce the heat to low and simmer, covered, for 2 to 3 hours. Cool and pour through a strainer into a large bowl.
- You can use a fat separator to remove the fat or keep it in the fridge until the fat solidifies to spoon off the fat.