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

Turkey Congee Turkey Congee
In this simple Asian dish, rice is simmered in homemade turkey stock until it breaks down and turns into a simple, comforting porridge.
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 12 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.