Thanksgiving is a time for family, friends, and of course, delicious food. But what do you do with all the leftovers? One of our favorite ways to use up leftover turkey is to make a comforting and flavorful Turkey Congee.
This traditional Chinese dish is made with rice that is cooked down until it is soft and porridge-like. It’s a perfect way to warm up on a cold day and is also a great way to use up leftover vegetables and herbs.
There are two main ways to make Turkey Congee:
1, The Easy Way
This method is perfect if you are short on time or want a simpler recipe.
Ingredients:
- Leftover turkey carcass
- Leftover vegetables from your roasting pan (celery, carrots, onions)
- Water
- White rice
- Salt, to taste
- White pepper, to taste
- Chopped scallion
- Chopped cilantro
- Julienned ginger (optional)
Instructions:
- In a large stock pot, add the turkey carcass and all the vegetables.
- Pour in the water and the rice, and bring everything to a boil.
- Let it simmer for 90 minutes, until the rice has kind of bloomed and opened up.
- Use tongs to remove any turkey bones, etc.
- Season with salt and white pepper to taste.
- Garnish with scallion, cilantro, and ginger (if desired).
2. The Smoother Way
This method takes a bit longer, but it will result in a smoother and more refined congee.
Ingredients:
- Leftover turkey carcass
- Leftover vegetables from your roasting pan (celery, carrots, onions)
- Water
- White rice
- Salt, to taste
- White pepper, to taste
- Chopped scallion
- Chopped cilantro
- Julienned ginger (optional)
Instructions:
- In a large stock pot, add the turkey carcass and all the vegetables.
- Pour in the water and bring to a boil.
- Let it simmer for 2-3 hours until you have a rich turkey broth.
- Remove any large bones and then strain the stock into a clean pot.
- Add the rice, bring to a boil, and simmer for another 90 minutes.
- Stir in some leftover shredded turkey, season with salt and pepper, and garnish with scallions, cilantro, and ginger (if desired).
Tips:
- You can control how thin or thick your congee is by adding more or less rice.
- If you don’t have any leftover turkey carcass, you can still make congee by using chicken or vegetable broth.
- For a richer flavor, you can add a tablespoon of soy sauce or fish sauce to the congee.
- Top your congee with your favorite toppings, such as chopped scallions, cilantro, ginger, chili oil, or a fried egg.
No matter which method you choose, you’re sure to enjoy this delicious and comforting Turkey Congee. It’s the perfect way to use up your Thanksgiving leftovers and warm up on a cold day.
Additional Resources:
- Turkey Congee Recipe (Funky Asian Kitchen): https://www.funkyasiankitchen.com/blog/turkey-congee/
- Leftover Thanksgiving Turkey Congee (The Woks of Life): https://thewoksoflife.com/leftover-thanksgiving-turkey-congee/
Stock1 roast turkey or rotisserie chicken carcass, meat removed2 large carrots, peeled, coarsely chopped2 celery stalks, coarsely chopped1 small onion, unpeeled, quartered through root end3 dried shiitake mushrooms1 (2″ piece) ginger, peeled, sliced ¼” thick3 pieces chung choi (salted preserved turnip) or 1 ball, coarsely chopped (optional)
- Step 1 of the stock recipe calls for brining 1 roast turkey or rotisserie chicken carcass with the meat removed, 2 large carrots, 1 small onion, quartered through the root end, peeled and coarsely chopped, 1 piece of ginger, 2 inches long, sliced ½ inch thick, 3 pieces of chung choi (salted preserved turnip) or 1 ball, coarsely chopped (if using), and 4½ cups of stock. Bring a large stockpot or Dutch oven full of water to a boil. Lower the heat to low, cover the pot, and simmer the mixture gently for about two hours, stirring and skimming the foam from the surface every now and then, until it turns light golden and has a subtle fragrance. Gently pour stock through a fine-mesh strainer into a big bowl or another stockpot, making sure to discard the solids. You should have 1 gal. stock. If you are short, add water to get you there. Do Ahead: Stock can be made 1 day ahead. Let cool, then transfer to airtight containers. Cover and chill.
- Jook and AssemblyStep 2: Bring stock, 1⅓ cups rinsed medium-grain rice (calrose), ¼ cup roasted peanuts without salt, and 1 tablespoon plus 1 tsp. Diamond Crystal or 2¼ tsp. In a well-kept large stockpot or Dutch oven, bring 2 cups shredded or 1-inch pieces of turkey and Morton Kosher salt to a boil. Lower the heat to medium-high and cook for 12 to 17 minutes, or until the rice is just beginning to crumble. Lower the heat to medium-low and simmer the rice, stirring frequently to avoid burning, for one to one and a half hours, or until the mixture is creamy and thick enough to hold the toppings in place. Taste jook and season with more salt if needed. Step 3: Divide the jook among the bowls and top with the remaining 1 cup shredded or 1″ pieces of cooked turkey. Next, add the thinly sliced scallions, julienned peeled ginger, store-bought fried onions, and/or sriracha, if preferred.
How would you rate Turkey Jook?
How To Make Jook | Comfort food
FAQ
What is the difference between congee and jook?
Use this word when you’re talking about the type of congee that originated in Southern China, with a flavor profile typical of that region. Jook is strictly Cantonese-other Asian countries and regions have their own types of congee that cannot be called jook (in Japan rice porridge is called okayu, for example).
What is jook made of?
Congee, also known as rice porridge or jook, is a classic Chinese comfort food that can easily be made at home. It is a humbling dish that was commonly served in feudal China when grains and food were scarce. With just rice, water, and salt, this delicious rice porridge was made to stretch for days.
What kind of rice is best for congee?
Congee can be made with many different types of rice. Use basic white long-grain rice if you like; jasmine rice is a favorite as well. Other long-grain rice varieties like basmati can create a nice congee, and even short-grain rice will work. Cooking times may vary with any of these options.
How long will jook last?
Jook can be kept in an airtight container in the fridge for up to 5 days or frozen for up to 3 months. Leftover jook may be of a thicker consistency so add a splash of water when reheating.