Leftover Thanksgiving Turkey Congee (Printable)

Creamy rice porridge transforming holiday turkey leftovers into a comforting, nourishing meal with aromatic ginger and garlic.

# 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 scallions (green parts)
12 - Fresh cilantro leaves
13 - Crispy shallots or fried garlic
14 - Chili oil or sriracha
15 - Sliced boiled egg

# Steps:

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 -
  • The way ginger and sesame oil make your house smell warm and alive again
  • Leftover turkey finally gets the second act it deserves
  • Simmering rice feels like therapy on cold November days
02 -
  • Brown rice needs 30 extra minutes and more liquid (40)plan ahead if you go that route
  • The congee thickens dramatically as it cools, so keep extra hot broth nearby
  • Stirring frequently in the last 15 minutes makes it restaurant-smooth
03 -
  • Make double broth and freeze half for your next batch
  • The white parts of scallions melt into the base, while greens stay fresh and bright

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