Leftover Thanksgiving Turkey Congee (Printable)

Creamy rice porridge infused with tender turkey, ginger, and savory aromatics—perfect for comforting leftovers.

# What goes in:

→ Turkey and Broth

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

→ 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

# Directions:

01 - Combine broth, rice, ginger, garlic, and white scallion parts in a large pot. Bring to boil over medium-high heat.
02 - Reduce heat to low, partially cover, and simmer 45-55 minutes, stirring occasionally until rice breaks down and mixture becomes creamy. Add additional broth or water if needed for desired consistency.
03 - Stir in shredded turkey meat and cook 5-10 minutes until thoroughly heated through.
04 - Add soy sauce, sesame oil, salt, and white pepper. Taste and adjust seasoning as needed.
05 - Ladle congee into serving bowls. Garnish with green scallions, cilantro, crispy shallots, chili oil, or boiled egg as desired.

# Expert Advice:

01 -
  • Turns mountains of leftover turkey into the most comforting breakfast youve ever had
  • The ginger and scallions cut through the richness, making it light enough for any time of day
  • Takes about 10 minutes of active work but tastes like you tended it for hours
02 -
  • Congee thickens dramatically as it cools. If it looks too thick, add hot broth before serving, not during cooking.
  • The rice will continue softening in the bowl. Better slightly underdone than mushy.
  • Your garnishes arent optional—theyre what make each spoonful exciting. Dont skip them.
03 -
  • Use day-old rice if you need to speed up the cooking time—breaks down faster than fresh
  • Always taste your broth before adding salt, especially if it was homemade
  • Heat your bowls in the oven while the congee finishes—hot food stays hot longer

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