This is not your average turkey stew. I've swapped the typical poultry seasonings of sage, thyme, and rosemary we are all so used to with turkey for ginger, lemon, garlic, and chilli oil.
I always make this with chicken but since this is the end of December, I figured there would be a little more leftover turkey hanging around. The lemon, ginger, garlic, and chilli oil will do wonders for your immune system and the congee-like rice/stew aspect of it will keep you full and warm for hours. You can get creative with the toppings here, too.
1 tbsp avocado oil
½ sweet onion, chopped into ½” pieces
3 celery stalks, sliced lengthwise then chopped
2 large carrots, sliced lengthwise then chopped
2 garlic cloves, minced
2” fresh ginger, minced
Salt, to taste
4+ cups chicken or turkey stock
2 cups leftover turkey or chicken
½ cup rice
1 lemon, juiced
1 tbsp lemon juice, fresh basil, chilli oil or kimchi
Sauté onions in avocado oil for a few minutes over medium heat. Add celery, carrots, ginger and garlic and sauté for a minute. Add ½ cup stock and turn the heat up to medium-high. Add salt, cooked turkey or chicken, and remaining stock. Bring to a boil. Add rice and mix until well incorporated. Place the lid on and turn the heat down to low or medium-low. After about 15 minutes, add lemon juice then turn the heat off. Let this sit covered for about 30 minutes before spooning into bowls, or cool to room temp and transfer to the fridge overnight. The rice will soak up most of the liquid. I suggest adding a little more stock when reheating it.
When you’re ready to eat, spoon the stew into your bow, and top with about 1 tbsp lemon juice, chopped basil, and chilli oil or spicy kimchi.
Watch the video for this recipe here.