Turkey Congee
Turkey Congee. Farideh Sadeghin

Congee—Chinese rice porridge—gets a welcome dose of flavor from homemade turkey stock.

Featured in: The Best Part of Thanksgiving is Turkey Congee the Next Day

Yield: serves 4
Time: 3 hours 30 minutes


  • 1 3-lb. turkey carcass, plus 1 1/2 cups shredded leftover cooked turkey meat
  • 3 stalks celery, roughly chopped
  • 2 medium carrots, roughly chopped
  • 1 medium yellow onion, peeled and quartered
  • 1 cup white rice
  • Kosher salt and freshly ground black pepper
  • Roughly chopped cilantro and scallions, for serving


  1. In a large saucepan, cover the turkey carcass with 14 cups of water. Add in one-third of the celery, half the carrots, and the onion quarters and bring to a boil. Reduce the heat to maintain a simmer and cook until the stock has reduced to 8 cups, about 1 1⁄2 hours. Remove the pan from the heat and discard the carcass. Pour the stock through a fine sieve set over a bowl and discard the solids.
  2. In a 4-qt. saucepan, combine the stock with the remaining celery and carrots and the rice. Bring to a boil, then reduce the heat to maintain a simmer and cook, stirring occasionally, until the rice falls apart and the congee thickens, about 90 minutes. Stir in the shredded turkey and cook for 5 minutes longer. Season the congee with salt and pepper and divide among serving bowls. Top with cilantro and scallions before serving.