Afterwards, salvage the turkey leftovers and help your digestive system recover by making a pot of congee (rice porridge).
Congee is common throughout Asia. It is easily assimilated, and therefore nourishes without taxing the digestive system. It is prescribed in Chinese medicine to replenish the spleen-stomach system in order to tonify qi and blood.
The more bland the congee, the better it is at strengthening spleen-stomach. For rich, strong or complex flavors can be too demanding for a weakened digestive system.
The most basic (bland) porridge is just water and rice, in a ratio of about 6:1, simmered for 45 minutes to a few hours. But that’s too bland for my taste, and besides, we all have a lot of turkey to finish.
I pulled the following Turkey Congee recipe from Steamy Kitchen (ref. http://bit.ly/1OpigeS). It deviates from my normal prep, but I like her idea of adding dried scallops and dried shrimp for an umami taste. [click to continue…]