It’s the day after Thanksgiving, and you’re probably wondering what to do with that mound of leftover turkey. Never fear, keshkeg is here!

Keshkeg (aka Herriseh)

I posted a Chicken Herriseh (Keshkeg) recipe a while ago, but leftover turkey can easily be substituted.


Turkey Herriseh (Keshkeg)
Ingredients:
4 cups leftover cooked turkey,shredded
8 cups water (turkey or chicken broth can be substituted)
2 cups whole wheat kernels, rinsed in cold water and drained
2 tsp. salt, or to taste
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cumin
paprika, optional
butter, optional


Directions:
1. Place broth in large pot. Add wheat, shredded turkey, and salt if
necessary. Bring to a boil; reduce heat to low. Remove any foam which
rises to the surface.
2. Simmer on a very low heat, covered, for about 4 hours — without stirring! — until almost all liquid is absorbed.
3. Beat vigorously with a sturdy, long-handled, wooden spoon, mashing
the wheat and turkey until they resemble thick oatmeal. Adjust salt, if
needed.
4. To serve: place in bowls. Add a pat of butter, if desired. Sprinkle with a dash of cumin or paprika.


Robyn’s Notes:
A.) Time-saving hints:
1. Commercially prepared chicken or turkey broth may be used.
2.  Using an immersion or stick blender, instead of beating with a wooden spoon  in step #3, will save you a lot of time and energy!
B.) Leftover Herriseh freezes well. Just defrost, and reheat with a little extra liquid.