I hope by now you've finished the Christmas leftovers. I kept the turkey bones from our Christmas lunch to make a stock with some onions, carrots, black peppercorns and bay leaves.
Today, I used the stock to make turkey congee (rice porridge) for lunch. Quick and easy, garnish with some fried wantan skin, spring onions (shallots) and julienne ginger. Yummilicious!