Turkey Congee With Brown Rice
Turkey Congee
The perfect way to repurpose turkey leftovers.
Looking for a creative and comforting way to transform those turkey leftovers?
Look no further as my Turkey Congee with Brown Rice provides a twist on traditional congee (or jook) that makes the most of your holiday turkey.
This silky, savory rice porridge is the perfect antidote to post-holiday fatigue, blending the hearty richness of homemade turkey stock with bold Asian-inspired garnishes like chili garlic crisp, green onions and furikake.
Not only is this dish a satisfying way to use up leftover turkey meat, but it also ensures nothing goes to waste by using the turkey carcass to create a flavorful, homemade stock.
Don’t have time to make stock from scratch? No problem—store-bought stock works just as well in this versatile recipe.
Garnished with an array of vibrant toppings and infused with comforting flavors, Asian Turkey Congee is the ultimate post-holiday comfort meal. This is a surefire way to breathe new life into turkey leftovers!
Ingredients for Turkey Congee
Prep Time: 30 minutes to 2 hours, Total Time: 1 hour to 3 hours
Serves 4-6
6-8 cups of homemade or store bought turkey broth
1-2 cups of turkey leftovers (chopped into bite-sized pieces)
2-3 cups of brown rice (or white rice)
1 tbsp of extra virgin olive oil (or neutral oil)
1 small onion (thinly sliced)
1 tbsp minced garlic
1 tsp-1 tbsp ginger (julienned or minced)
Kosher salt & white pepper to taste
Toppings: Chili crunch, scallions, cilantro, fried garlic or fried onions, shoga (picked red ginger, furikake and/or togarashi
Turkey Stock Preparation
A note on turkey stock: This recipe is perfect when you have leftover turkey from the holidays. However, you can also make this with store bought stock.
Turkey stock directions:
Place the turkey bones and carcass into a large pot.
Fill the pot with water (10-12 cups) to ensure the turkey carcass is fully submerged.
Add 1 onion (quartered), 3-4 carrots (roughly chopped), 3-4 celery sticks (roughly chopped), smashed garlic cloves, salt, peppercorns, 1 bay leaf, and any herbs you have on hand (rosemary and thyme work well).
Bring everything to a boil. Once boiling, lower heat to a simmer. Simmer on low heat for at least 2 hours.
Strain the broth, let it cool and refrigerate if not using immediately.
Watch this video for a quick tutorial!
Directions for Turkey Congee with Brown Rice
Cook your brown (or white) rice, if not using leftover rice.
Heat a large stockpot over medium-high heat. Add oil and once hot, saute the onions, season with salt and white pepper. Cook for ~5 minutes, stirring until the onion is soft.
Add ginger and garlic, cook for ~2 min until fragrant.
Add your diced turkey meat and rice, mix with the onions, garlic, ginger.
Add the stock, and stir.
Bring the pot to a boil and then lower heat to medium-low. Cook for 30-45 minutes (covered). Stir occasionally. Note: brown rice may take a little longer than white rice to break down.
After ~45 minutes, check the consistency. The porridge should be thick, similar to oatmeal. Taste and adjust to your liking (add a splash of soy sauce, additional salt and pepper).
Once the consistency is satisfactory, serve immediately. Top with recommended toppings; chili garlic crunch, Asian hot sauce, scallions, cilantro, fried onions (perfect if you have green bean casserole leftovers), fried garlic, togarashi, furikake, pickled ginger, or even a soft boiled egg!
Other Options:
To make this vegetarian friendly, omit the turkey. Add tofu or eat as a traditional rice porridge.
Frequently Asked Questions
Can I use store bought stock?
Of course, you can also use chicken stock. You can even use water as some traditional congees use water vs. stock. It will yield a less flavorful version but you can always enhance it with toppings.
What is congee?
Various Asian cuisines serve up their own version of congee. In short, it’s a comforting rice porridge. The preparation and ingredients vary by country and region. The basics remain the same; rice cooked in water or stock until it breaks down into a creamy, porridge-like consistency.
Can I cook my uncooked rice in the congee?
Yes! If you add your rice to the stock (uncooked) just note that it will use up more liquid than putting in your cooked rice. Thus, you may need more stock. If you’re using a protein, wait until after the rice is cooked to add it in.