Leftover Thanksgiving Turkey Congee
Leftover Thanksgiving Turkey Congee is a gentle, comforting bowl that turns your turkey leftovers into something warm and soothing. This rice porridge is creamy and soft with tender pieces of…
Tip: save now, cook later.Leftover Thanksgiving Turkey Congee is a gentle, comforting bowl that turns your turkey leftovers into something warm and soothing. This rice porridge is creamy and soft with tender pieces of turkey folded in, along with hints of ginger and green onions that add freshness and a little zing. It’s a simple way to revive those leftovers into a cozy meal that feels like a hug in a bowl.
I love making this congee the day after Thanksgiving because it’s so easy and feels like a fresh start after the big feast. It’s one of those dishes where you don’t have to worry about fancy cooking – just a slow simmer that melts the flavors together. I usually add a splash of soy sauce or a drizzle of sesame oil to bring out the taste, which makes it even better. It’s comforting without being heavy, and perfect when you want something nourishing but not too rich.
My favorite way to enjoy this congee is topped with some chopped scallions, a sprinkle of toasted sesame seeds, and maybe a bit of crispy fried shallots or a boiled egg on the side. It feels just right for a quiet morning or an easy dinner. Plus, it’s a great way to make sure no turkey meat goes to waste while treating yourself to something cozy and soothing.
Key Ingredients & Substitutions
Rice: Jasmine rice is great for creamy congee because it breaks down well. You can also use other short-grain rice or even Arborio for a similar texture. Avoid long grain rice as it stays too separate.
Broth: Using leftover turkey stock adds rich flavor. If you don’t have broth, water with a bit of bouillon works fine too. Just taste and adjust seasoning accordingly.
Turkey: Any cooked turkey works here — white or dark meat, shredded or chopped. It makes a perfect way to use leftovers without drying them out.
Ginger & Green Onions: These fresh aromatics brighten the dish. If you don’t have fresh ginger, a pinch of ground ginger can replace it but fresh is best. You can also swap green onions for chives or scallions.
Soy Sauce & Sesame Oil: Soy sauce adds umami and saltiness. Tamari is a great gluten-free alternative. Sesame oil adds a nutty aroma, but you can leave it out if you prefer a milder flavor.
How Do You Make the Creamiest, Non-Sticky Turkey Congee?
Cooking congee is about patience and controlling heat to get perfect creaminess without burning or sticking. Here’s how I do it:
- Rinse your rice well to remove excess starch that can make it gluey.
- Simmer the rice slowly with plenty of broth; this helps grains break down softly and soak up flavor.
- Stir occasionally, especially toward the end, to keep the rice from sticking to the pot.
- Add shredded turkey near the end so it stays tender and warm, not overcooked.
- Adjust thickness by adding more broth or water. Congee should be creamy but not dry or super watery.
Using a heavy-bottomed pot helps spread the heat evenly. I also like to cook with the lid ajar, so liquid reduces slowly without boiling too hard. This technique gives a smooth, silky congee every time.
Equipment You’ll Need
- Large heavy-bottomed pot – ensures even heat to cook the rice slowly without burning.
- Wooden spoon or silicone spatula – perfect for gentle stirring without scratching your pot.
- Measuring cups – to measure rice and broth accurately for the right texture.
- Knife and cutting board – for slicing ginger and chopping green onions easily.
- Ladle – helps serve the congee smoothly into bowls.
Flavor Variations & Add-Ins
- Swap turkey for shredded chicken or pork if that’s what you have on hand; both add great flavor and tenderness.
- Add a soft-boiled egg or century egg on top for extra richness and protein.
- Stir in some sautéed mushrooms or baby spinach for more veggies and texture.
- Boost flavor with a splash of fish sauce or a pinch of five-spice powder for a different twist.
Leftover Thanksgiving Turkey Congee
Ingredients You’ll Need:
Main Ingredients:
- 1 cup jasmine rice (or other short-grain rice)
- 8 cups chicken or turkey broth (leftover turkey stock works great)
- 2 cups shredded leftover cooked turkey
- 1 tablespoon fresh ginger, thinly sliced or julienned
- 2-3 green onions, finely chopped (reserve some for garnish)
- 2 cloves garlic, minced (optional)
- 1 tablespoon soy sauce (adjust to taste)
- 1 teaspoon sesame oil
- Salt to taste
- White pepper to taste
- Chili oil or crispy fried shallots (optional garnish)
How Much Time Will You Need?
This congee takes about 1.5 hours total, including prep and cooking time. The rice slowly simmers for about 1 to 1.5 hours until creamy, and turkey is added in the last 15 minutes to warm through. It’s a relaxing process that fills your home with comforting aromas!
Step-by-Step Instructions:
1. Prepare the Rice and Broth:
Start by rinsing the rice under cold water until the water runs mostly clear. Drain it well to remove excess starch. In a large pot, bring the broth to a boil. Add the rice, sliced ginger, and a pinch of salt. Reduce the heat to low and let it gently simmer, partially covered. Stir sometimes to prevent the rice from sticking to the bottom. Cook this for about 1 to 1.5 hours, adding more broth or water if it gets too thick. You want it creamy and porridge-like.
2. Add Turkey and Garlic:
About 15 minutes before the congee finishes cooking, stir in your shredded leftover turkey and minced garlic if using. Keep simmering until the turkey is heated through and tender.
3. Season and Add Green Onions:
Season with soy sauce, sesame oil, white pepper, and salt to taste. Mix in most of the chopped green onions, saving some for topping later.
4. Serve and Garnish:
Spoon the congee into bowls. Garnish with the remaining green onions and add a drizzle of chili oil or sprinkle some crispy fried shallots if you like. Serve warm for a comforting and soothing meal that perfectly uses up leftover turkey.
Can I Use Frozen Turkey for This Congee?
Yes! Just make sure to thaw the turkey completely in the refrigerator overnight before adding it to the congee. This helps it warm through evenly and keeps the texture tender.
Can I Make This Congee Ahead of Time?
Absolutely. You can prepare the congee and turkey a day ahead and store it in the fridge. Reheat gently on the stove with a little extra broth or water to loosen the texture before serving.
How Should I Store Leftover Congee?
Store leftover congee in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally, and add a splash of broth or water if it becomes too thick.
Can I Use Other Types of Rice or Meat?
Yes! Short-grain or medium-grain rice works best for creaminess, but Arborio rice is also a great alternative. You can substitute turkey with leftover chicken or pork – just shred and add in the same way.
