Turkey Broth Hot Pot
Use your leftover Thanksgiving turkey to make an amazing Turkey Broth Hot Pot. Perfect for another delicious family bonding time around the holiday table.
Ingredients
- 1 turkey carcass
- 10 to 12 cups water (2.4 to 2.9 liter)
- 5 Napa cabbage leaves (sliced)
- 1 tbsp goji berries (rinse and soak for 10 minutes, then drained)
- Salt and pepper to taste
Choice or Combination of
- Rice noodles, glass noodles, or egg noodles
- Water spinach, baby bok choy, or gai lan
- Enoki, Chinese, or button mushrooms
- Peeled shrimps, sliced fish, or scallops
- Thinly sliced chicken, pork, or beef
- Fish balls and assorted fish cakes
- Fresh rice rolls
Condiments and Dipping Sauces
Instructions
- Bring water in a large pot to a boil. Add turkey carcass. Reduce heat to low and simmer for 1½ hours. Skim off scum appearing on the surface. Remove turkey carcass with a slotted spoon and strain the broth with a metal strainer.
- Add Napa cabbage and goji berries. Lower heat and simmer for 10 minutes until Napa cabbage is very soft. Season with salt and pepper. Turn off heat.
- If you are using fresh rice rolls and assorted fish cakes, prepare a steamer and steam rice rolls for 5 minutes to soften and heat through. Then, scald assorted fish cakes to remove excessive oil. Remove fish cakes and cut into smaller pieces.
- Set a bowl, small wire strainer, and dipping sauces for each place setting.
- Transfer broth to a dedicated or electric fondue pot until about half full. Do not over fill as food will be added to the broth at the table. Set the fondue pot on a portable stove or plug it on at the table. Arrange all other ingredients into different bowls around the electric pot at the table.
- Bring turkey broth to a boil. Add small portions of desired ingredients into broth and simmer until cook. Dish into individual serving bowls with slotted spoon or small wire strainer.
- Dip cooked food into sauces and enjoy.
Nutrition
Calories: 670kcal
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