Turkey Congee in the Instant Pot

After Christmas dinner was done, the remains of an 18 lb turkey were begging for some inspiration. Being a little lazy and needing a meal that could cope with frozen leftovers, turkey congee seemed like a suitable choice. I sort of defrosted the turkey carcass in the oven (at the same time roasting it) and it turned out beautifully.

Prior to roasting the turkey, I dried brined it for a few days and threw some kosher salt, black pepper and lemons into the cavity. I didn’t have to season the congee much after it was done cooking, as all the wonderful flavours from inside the carcass and the umami from roasting the bones did the job.

It seems to be, like all congee that I’ve made in the Instant Pot, a little thick. To make it less thick, add some hot water prior to serving or cold water before reheating in the microwave or on the stovetop.

My toddlers were begging for seconds. I knew then, it was a winner!

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Roasted turkey
Roasted turkey congee
Roasted turkey congee

 

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Turkey Congee in the Instant Pot
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 75 minutes
Servings
cups
Ingredients
Prep Time 10 minutes
Cook Time 90 minutes
Passive Time 75 minutes
Servings
cups
Ingredients
Instructions
  1. Add rice to pot.
  2. Roast turkey carcass in the oven at 400 F for 30 minutes or until aroma develops. Let cool and break it up into pieces to fit the pot. Add to pot.
  3. Peel and julienne ginger. Add to pot.
  4. Add water and sesame oil.
  5. Cover and set to porridge for 40 minutes. 15 minutes NPR and then vent if preferred or NPR until float drops.
  6. Remove the carcass. Peel the meat off and add back to pot if desired. Stir in the extra turkey meat. Add salt to taste. Mind the bones that might be left!
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Repost: Matcha Cookies With Red Bean Paste

I’m looking for something a little different for my Christmas cookie exchange this year. I decided on matcha thumbprints with red bean paste. These cookies are the colours of the season, red and green. I love the asian influence; green tea and red bean paste. The original recipe ended up too dry, so I added egg white and water. I took out some of the sugar as the matcha was sweetened. It seemed affordable at $18 a bag, as the pure fetched $30 for a Chinese teacup sized amount. These turned out surprisingly well. For the cookie exchange, I will probably omit the red bean paste it it makes it a little messy to store.

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Post has been rewritten in a recipe friendly format. Originally posted on November 10, 2013.

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Matcha Thumbprint Cookies With Red Bean Paste
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. In a medium bowl, sift together the flours, baking soda, matcha and salt.
  2. Using a stand mixer, cream together the butter and sugar until light and fluffy.
  3. Add the egg and vanilla and beat until combined. Scrape down the sides of the bowl and mix for another 30 seconds.
  4. On low speed, add the flour/matcha mixture and mix until fully incorporated. Add water if too dry.
  5. Form into a ball or disc and cover with plastic wrap. Refrigerate for 15 minutes.
  6. Preheat oven to 350F.
  7. Position rack in the middle of the oven.
  8. Roll the dough into 1-inch balls and bake them for 12 minutes.
  9. Remove from oven and make a dent in each cookie (you can use your thumb but I don’t like a burnt thumb so I used the back of a ½ tsp measure).
  10. Fill cookies with red bean paste.
  11. If you like your cookies crisper you can go for more time. These are still chewy in the middle.
  12. Remove cookies from oven and let cool on cookie sheets for 5 minutes. Transfer to a wire rack to finish cooling.
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