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8 servings

  • 2 whole turkey carcasses (post-carving remains such as neck, back, ribs, wings)
  • 2 gallons water
  • ½ cup fish sauce
  • 4 star anise
  • 3 sticks cinnamon
  • 1 4-inch knob ginger, peeled and diced
  • 8 cloves
  • 12 garlic cloves, peeled and smashed
  • 8 shallots, diced
  • 1 whole orange (slices)
  • 2 ¼ cups Carolina Gold rice grits
  • ½ cup cattail stalk, finely
  • 1 small cucumber, finely diced
  • 1 tablespoon Meyer lemon juice
  • 2 tablespoons lime juice
  • ½ cup fresh cilantro, shredded
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  1. The day before cooking the rice dish, make the turkey pho by combining the first ten ingredients in a large stockpot. Simmer overnight and reduce to three-quarters of a gallon.
  2. For the rice dish, first toast the rice grits in a skillet (2 minutes should lightly brown the grains). Pour the toasted rice grits into an initial 3 cups of the turkey pho and bring to a boil. Reduce heat and simmer roughly 15 minutes. Watch carefully as rice absorbs the liquid and stir constantly to avoid burning. Add sock as needed until rice has an al dente crunch.
  3. Transfer to a bowl and cool before stirring in remaining ingredients. Serve.
  • from Chef Al Gonzalez of the Greyfield Inn, Cumberland Island and Chef Shane Devereux from Atlanta, GA

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