Leftover Thanksgiving Turkey Congee (Print version)

Creamy rice porridge infused with shredded holiday turkey, ginger, and aromatic vegetables creates a warming bowl of comfort food.

# What you need:

→ Turkey and Broth

01 - 2 cups cooked turkey meat, shredded or diced
02 - 8 cups turkey or chicken broth

→ Rice

03 - 1 cup uncooked jasmine or long-grain white rice, rinsed

→ Aromatics

04 - 1 tablespoon fresh ginger, sliced
05 - 2 cloves garlic, smashed
06 - 2 scallions, sliced (white and green parts separated)

→ Seasonings

07 - 1 tablespoon soy sauce
08 - 1 teaspoon sesame oil
09 - 1/2 teaspoon salt, plus more to taste
10 - 1/4 teaspoon white pepper

→ Toppings

11 - Chopped scallion green parts
12 - Fresh cilantro leaves
13 - Crispy shallots or fried garlic
14 - Chili oil or sriracha
15 - Sliced boiled egg

# Directions:

01 - In a large pot, combine the broth, rice, ginger, garlic, and the white parts of the scallions. Bring to a boil over medium-high heat.
02 - Reduce heat to low, partially cover, and simmer for 45–55 minutes, stirring occasionally, until the rice has broken down and the mixture is creamy. Add more broth or water if needed to reach your desired consistency.
03 - Stir in the turkey meat and cook for an additional 5–10 minutes until heated through.
04 - Season with soy sauce, sesame oil, salt, and white pepper. Taste and adjust seasoning as needed.
05 - Ladle the congee into bowls. Top with green scallion parts, cilantro, crispy shallots, chili oil, or a boiled egg as desired.

# Expert advice:

01 -
  • It transforms that overwhelming amount of leftover turkey into something completely new and exciting
  • The cooking time is mostly hands-off, letting you recover from holiday hosting while it simmers
  • One pot feeds a crowd, and the leftovers are even better the next day
02 -
  • The congee continues thickening as it sits, so err on the slightly looser side when judging consistency
  • If you accidentally make it too thick, hot broth or water brings it back to the perfect texture instantly
  • White pepper is traditional here because black pepper would create tiny specks in the pristine white porridge
03 -
  • Make extra rice congee base without the turkey and freeze it for quick future meals
  • Keep your toppings prepped and in separate containers so everyone can customize freely

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