Leftover Thanksgiving Turkey Congee is a warm, comforting bowl that brings new life to your holiday leftovers. This creamy rice porridge gently soothes and fills you with the familiar flavors of turkey and a hint of savory broth. It’s soft, simple, and just easy to eat when you want something cozy without fuss.
I love making this congee after a big Thanksgiving meal when there’s always a bit of turkey left in the fridge. Turning those leftovers into a soft, warm porridge feels like a fresh start for my tummy. Plus, it’s a great way to stretch the turkey further without getting tired of the same old sandwiches or cold cuts.
My favorite way to enjoy this dish is with a splash of soy sauce, some chopped green onions, and a sprinkle of white pepper for a little kick. I sometimes add a boiled egg on top or some crunchy fried shallots if I want a bit of texture. It’s simple, soothing, and perfect for chilly mornings or a quiet evening when you want to feel comforted and cared for.
Key Ingredients & Substitutions
Jasmine Rice: This rice breaks down nicely to give the congee its creamy texture. If you don’t have jasmine, you can use sushi or any short-grain rice as a substitute for similar creaminess.
Turkey Broth: Homemade broth from the turkey carcass adds deep flavor. If you don’t have homemade, store-bought chicken or vegetable broth works well, but homemade will give you that extra richness.
Leftover Turkey: Shredded cooked turkey is central here. You can swap with leftover chicken or even tofu for a vegetarian twist. Keep the turkey pieces small so they warm through evenly.
Ginger & Garlic: These aromatics bring warmth and depth. Fresh is always best, but ground ginger or garlic powder can work if you’re short on time.
Toppings: Green onions and cilantro freshen the dish. Crispy fried shallots or garlic add a nice crunch. Chili oil is optional, but I like a little heat to lift the flavors.
How Do You Get the Perfect Creamy Texture in Congee?
The creamy texture is what makes congee so comforting, but it takes some time to get right. Here’s how I do it:
- Start by rinsing the rice to remove excess starch. This helps prevent it from getting gummy.
- Cook rice slowly in plenty of broth. The low, gentle simmer breaks down the grains gradually.
- Stir occasionally to keep the rice from sticking to the pot’s bottom.
- If it gets too thick, add more broth or hot water to loosen the texture.
- The cooking time is about 1 to 1.5 hours. Resist the urge to rush it with high heat—slow and steady wins here.
- Once you see the rice softening and the broth thickening into a smooth porridge, your congee is ready.
Equipment You’ll Need
- Large heavy-bottom pot – ideal for slow simmering the rice evenly without burning.
- Wooden spoon or silicone spatula – helps stir the congee gently without scratching your pot.
- Measuring cups – for accurately measuring rice and broth to get the right texture.
- Fine mesh strainer – useful if you rinse your rice for a smoother congee base.
- Ladle – makes serving the hot congee easy and mess-free.
Flavor Variations & Add-Ins
- Swap turkey for shredded chicken or duck if you want a different poultry flavor.
- Add sliced shiitake mushrooms or corn kernels to boost texture and sweetness.
- Top with a soft-boiled or century egg for a traditional twist and creamy richness.
- Stir in a dash of fish sauce or oyster sauce for extra umami depth if you like it savory.
Leftover Thanksgiving Turkey Congee
Ingredients You’ll Need:
For The Congee:
- 1 cup jasmine rice (rinsed)
- 8 cups turkey broth (preferably homemade from Thanksgiving turkey carcass)
- 1-2 cups leftover cooked turkey, shredded
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
For Seasoning & Garnish:
- 1 tablespoon soy sauce (adjust to taste)
- 1 teaspoon sesame oil
- Salt to taste
- Freshly ground white pepper, to taste
- 3 green onions, chopped
- Fresh cilantro leaves, for garnish
- Fried shallots or garlic, for garnish (optional)
- Chili oil or hot sauce, for drizzling (optional)
How Much Time Will You Need?
This recipe will take about 1 to 1.5 hours of gentle simmering, plus a few minutes for prep. The slow cooking helps the rice break down to a creamy porridge, so it’s worth the wait!
Step-by-Step Instructions:
1. Start the Congee Base:
In a large pot, combine the rinsed jasmine rice and turkey broth. Bring it to a boil over high heat.
2. Simmer and Stir:
Once boiling, turn the heat down to low. Let it gently simmer, stirring occasionally to stop the rice from sticking at the bottom. Cook for about 1 to 1.5 hours until the rice softens and the mixture turns creamy. Add more broth or water if it gets too thick.
3. Add Aromatics:
About halfway through cooking, stir in the grated ginger and minced garlic. This infuses the congee with warm, comforting flavors.
4. Mix in Turkey:
When the congee looks thick and creamy and the rice is soft, add your shredded leftover turkey. Stir well to warm the meat through.
5. Season the Congee:
Add soy sauce, sesame oil, salt, and freshly ground white pepper. Taste and adjust the seasoning so it’s just right for you.
6. Serve and Garnish:
Spoon the congee into bowls, then top with chopped green onions and fresh cilantro leaves. Sprinkle some fried shallots or garlic on top if you like a little crunch. If you want some heat, drizzle chili oil or hot sauce over the top.
7. Enjoy!
Serve your warm, comforting turkey congee right away. It’s perfect for a cozy meal any time you want to give those Thanksgiving leftovers a fresh twist.
Can I Use Frozen Turkey for This Congee?
Yes! Just make sure the turkey is fully thawed before adding it to the congee. Thaw overnight in the fridge or use the defrost setting on your microwave to speed it up.
Can I Make This Congee Ahead of Time?
You can prepare the congee base in advance and refrigerate it for up to 2 days. Reheat gently on the stove, stirring often, and add a splash of broth or water to loosen it if needed.
How Should I Store Leftover Congee?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Use Other Types of Rice?
Yes, short-grain or sushi rice can work well for a creamy texture. Long-grain rice will take longer to break down and may result in a less creamy congee.