Ingredients

• 1 cup short grain rice, soaked for about an hour and drained
• 4 - 5 cups turkey stock
• 1 cup turkey, cut into bite sizes
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1/4 medium onion chopped
• salt and pepper to taste
• Stock:
• Remains of roasted turkey
• 1 large carrot, cut into large chunks
• 1 large celery stalk, cut into large chunks
• 1 large onion, halved and peeled
• 1 bay leaf
• 3 garlic cloves
• 4 to 5 flat-leaf parsley stems

Directions

1. Stock:

2. 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.

3. Soup:

4. 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.

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