Don’t know what to do with your leftover turkey? Make Keshkeg!

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!

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.