This is my husband's and friends absolute favorite dish that is expected Thanksgiving weekend. Avoid getting any of your stuffing added in as the flavors may clash. Salt noted in the recipe is minimal as we (I) watch our sodium consumption very closely. Hope you enjoy this recipe. Aloha and good luck!


  • turkey bones, skin and fat
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1T Kosher salt
  • Fresh ground black pepper to taste
  • 1/4 lb. turkey (or chicken) gizzards & hearts, chopped
  • 2 Cans Chicken Broth (No sodium added)
  • 1/2 lb. ground pork
  • 1/3 cup long grain rice
  • Chinese Parsley (Cilantro)
  • Iceberg lettuce, chopped for garnish


Put all ingredients up to Chicken Stock in stock pot, cover bones with water. This will need to cook at a low simmer for at least (2) of those back-of-the-stove, wonderful generators of savory smells, if you have all day kind of things.
After two (2) hours, remove all bones to a plate, cool, remove meat and shred.
Add to broth the ground pork and the long grain rice. Stir every fifteen (15) minutes or so to prevent rice from sticking to bottom.
Chop chinese parsley and iceberg lettuce and chill in separate garnish dishes.
Return shredded turkey to pot. Serve in bowls with garnsihes, white pepper and shoyu to taste.

Print this recipe

Submitted 6/13/05.
Source: 23 years of husband's taste testing/supervision
Submitted By: lorrie k
Turkey Jook