Don’t toss those turkey bones! As a public service to those of you bewildered by Thanksgiving leftovers, we’ve tracked down some of the best chefs in America and asked them to share their favorite recipes for using up excess holiday grub.
Top Chef alum Dale Talde, chef and partner of Talde restaurant in Brooklyn, New York, says to shove all of your Thanksgiving leftovers into the fridge and make arroz caldo with them in the morning. (Arroz caldo is a Filipino rice porridge that’s similar to congee in other Asian cuisines.)
By Dale Talde
2 to 3 lbs. turkey bones
1 gallon water
3 cloves garlic, minced
¾ cup jasmine rice
1 tbsp. salt
2 tbsp. fish sauce
1 lemon, juiced
1 bunch scallions, chopped
1. Place turkey bones in a 2-gallon stock pot. Add water and bring to a boil.
2. Boil for 1 to 1½ hours.
3. Strain broth.
4. In a separate stock pot, brown minced garlic in vegetable oil.
5. Add turkey stock and jasmine rice to the pot.
6. Bring to a simmer, stirring constantly.
7. Boil for 30 to 40 minutes until rice cooks and the mixture is creamy. Mixture will thicken slightly.
8. Add salt, fish sauce, lemon juice and scallions.
Alyson Sheppard is the resident hangover specialist at Playboy.com. Follow her on Twitter: @amshep