Turkey & ginger brothy rice
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Turkey & ginger brothy riceNew Recipes

Use up that Christmas turkey carcass with this light but flavour-packed rice dish. Top with coriander leaves, crispy chilli oil and crispy onions to serve

  • Prep:15 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 243
  • fat 2g
  • saturates 1g
  • carbs 26g
  • sugars 0g
  • fibre 1g
  • protein 28g
  • salt 1.24g

Ingredients

  • 1 leftover turkey carcass , plus 400g leftover roast turkey meat, shredded
  • 30g ginger , 15g sliced into rounds, 15g grated
  • 2 garlic cloves , unpeeled, bashed
  • large handful of coriander , leaves picked and stalks reserved
  • 3 spring onions , roughly chopped
  • 6 whole peppercorns
  • 2 tbsp dark soy sauce
  • 1 tbsp light brown soft sugar
  • 1 lemon , juiced
  • 250-300g cooked basmati rice
  • crispy chilli oil and crispy onions

Method

  1. Break the turkey carcass apart, if needed, using a knife. Tip the pieces into a large saucepan and add the ginger rounds, garlic, coriander stalks, spring onions and peppercorns. Cover with 800ml water and bring to a simmer over a medium heat. Once simmering, skim away and discard any scum that rises to the surface. Simmer for 45 mins-1 hr until fragrant and the flavours have combined. Strain through a large sieve set over a large bowl, then discard the contents of the sieve. Return the strained liquid to the pan.

  2. Add the grated ginger, turkey meat, soy sauce, sugar and a splash of lemon juice. Bring back to a simmer and cook for 5 mins until the turkey meat is piping hot. Season to taste with pepper and a little more lemon juice, if needed.

  3. Divide the rice between shallow bowls. Top with a few ladles of the broth, then scatter over the coriander leaves, crispy chilli oil and crispy onions to serve.

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