It’s been a week since Thanksgiving and my boyfriend and I still have turkey coming out of our ears! It’s not a bad thing, as we only get to eat turkey like this once a year! For the past few days, we have been eating turkey with stuffing, gravy and rice. But, as much as we love turkey, it is getting pretty boring. So, my boyfriend suggested that we make Jook. (Jook is basically a rice soup with turkey/chicken, vegetables and ginger/garlic).
I’ve never made Jook before, but like all things I make, I just kind of figure it out. I know, it’s pretty risky, but practice makes perfect, right? 🙂 Please see below my easy as can be recipe for Turkey Jook or Turkey Rice Stew. This will be perfect to just toss into a crock pot too, as it is easy to make and will be perfect for this winter weather!
Turkey Jook or Turkey Rice Stew
- 2 1/2 Cups of shredded turkey
- 5 Cups turkey broth
- 4 Cups water
- 3 carrots, chopped into 1/2 inch pieces
- 5 stalks of celery, chopped into 1/2 inch pieces
- 2 cloves of garlic, minced
- 1 Tablespoon of Salt
- 1 Tablespoon of Pepper
- 1 Tablespoon Extra Virgin Olive Oil
- 2 cups of cooked rice
Sautée the minced garlic with the olive oil for about 30 seconds over medium heat, stirring frequently to ensure garlic doesn’t burn. Add shredded turkey, salt, pepper, chopped carrots, chopped celery, water and turkey broth. Stir ingredients together and bring to a boil over medium heat. Let stew boil for 10 minutes, then bring down to a simmer and add the cooked rice and simmer for 15 minutes. Stirring frequently.