RecipeMuncher

I hope you saved that turkey carcass from Thanksgiving dinner, because you can use it to make turkey jook ("rice congee" — aaahhh, just call it "jook"). And because I’m making it, you know the recipe has to be easy. Put the turkey carcass in a big stock pot along with the thigh bones and wings, cover with water and simmer for 3 hours or more.  You should get a rich, brown stock. Turkey Stock Ladle out half of the stock (about 7-8 cups) into another pot. Re (...)