Leftover Thanksgiving Turkey Congee (Printable)

Creamy rice porridge featuring shredded turkey, ginger, and garlic in a savory broth.

# What You'll Need:

→ Turkey and Broth Base

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

→ 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

→ Optional 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

# How to Make It:

01 - Combine the broth, rinsed rice, sliced ginger, smashed garlic, and white scallion parts in a large soup pot. Bring the mixture to a boil over medium-high heat.
02 - Reduce heat to low, partially cover with a lid, and simmer for 45 to 55 minutes. Stir occasionally to prevent sticking and help the rice break down. The mixture should thicken and become creamy. Add more broth or water if the congee becomes too thick.
03 - Stir in the shredded or diced turkey meat and continue cooking for 5 to 10 minutes until the meat is heated through.
04 - Add the soy sauce, sesame oil, salt, and white pepper. Stir well and taste the congee. Adjust seasoning as needed, adding more salt or pepper to your preference.
05 - Ladle the hot congee into individual serving bowls. Top with green scallion parts, fresh cilantro, crispy shallots, chili oil, or sliced boiled egg as desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It transforms leftover turkey into a silky, nourishing bowl of comfort food that feels like a warm hug
  • The congee cooks itself into creamy perfection while you sip tea and recover from holiday cooking
  • Every bowl becomes a customizable canvas for whatever toppings your heart craves
02 -
  • Congee thickens dramatically as it cools, so keep extra hot broth or water nearby if you prefer a thinner consistency
  • The longer you simmer, the creamier it becomes, but stir more frequently toward the end to prevent any rice from catching on the bottom
03 -
  • Make a double batch and freeze individual portions for those nights when cooking feels impossible
  • Save any turkey carcass in the freezer until you are ready to make broth, it freezes beautifully for months

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