Thanksgiving Turkey Congee Recipe

Place dried scallops and dried mushrooms in a bowl; pour in hot water to cover and let stand to rehydrate about 10 minutes. Rinse and drain rice; set aside.

Separate any meat from bones of turkey carcass; set aside. Place bones and 9 cups hot water in a large stockpot and bring to a boil. Drain mushrooms and scallops; squeeze out any excess water. Break scallops into smaller pieces; slice mushrooms thinly.

Stir scallops mushrooms rice and turkey meat into the stockpot; reduce heat to allow congee to simmer partially covered stirring occasionally for a smooth congee until rice is tender and congee is thick about 2 hours. If you like a thinner congee stir in hot water a few tablespoons at a time.

Ladle congee into individual bowls; top each bowl with cilantro green onions ginger peanuts red onion sesame oil and white pepper as desired.