#butterballpartner As chefs, so much of what we create comes back to the dishes that shaped us — simple, comforting and built on technique. This turkey rice porridge is one I’ve been making since growing up in Korea. It’s humble, but when it’s done right, it hits every note. Partnering with butterballfoodservice lets me bring that same tradition into a modern kitchen — I need proteins that are lean, consistent, and versatile, and turkey makes it easy to adapt classics without adding complexity. That’s where turkey is underrated. It has a clean flavor profile, takes on aromatics beautifully and gives chefs room to build depth without overpowering the dish. Here’s how I do it: 2 lb shredded Butterball Foodservice Roast & Serve Turkey Breast 2 cups short-grain rice 8 cups chicken stock 6–8 cloves garlic (lightly smashed) 1-inch ginger (finely chopped) 1 potato (finely diced) 1 carrot (finely diced) 2–3 green onions Salt to taste Sesame & chili oil to finish For chefs and operators, th...