Warm comforting Turkey Rice Porridge (Turkey Congee) using leftover Thanksgiving roasted turkey and stock. A dish to look forward to the next morning.
I first encountered Turkey Rice Porridge (Turkey Congee) after last year’s Thanksgiving while doing blog visitation. Previous to that I had never thought of using left-over turkey in a Chinese dish such as this. There are many versions in the blogosphere and to join the crowd, I came up with my own take on this popular breakfast dish.
Rice Porridge/Congee/Jook
Congee is rice cooked in copious amount of water until it softens and disintegrates. It is called zhou in Mandarin, jook in Cantonese and moey or ber in Fujianese. When translated, it is simply known as porridge. Plain white rice porridge is often eaten with pickled or salted vegetables, salted duck eggs, yew char kway (a.k.a. as you tiao or Chinese crullers), fermented tofu, and other condiments. When cooked with meats like chicken or pork, it is eaten on its own.
Turkey Stock
After the Thanksgiving dinner, I made a huge pot of turkey stock with the carcass. I used that stock for this Turkey Rice Porridge (Turkey Congee) the next morning. The family really enjoyed this warm comforting breakfast and it is a good way to use up that leftover turkey. I have a feeling this congee and variations thereof, will become part of our family Thanksgiving food tradition.
Products Used in Making This Turkey Rice Porridge (Turkey Congee)
This post contains affiliate links. Please read my disclosure policy here.
• Chinese Red Dates, Big Dried Fruit Jujube, Hong Zao 12 Ounces
• Goji Berries Raw Organic, 8 Ounces
• Kikkoman Soy Sauce, 64-Ounce Bottle
• Kadoya Brand Sesame Oil 56 Ounce
INGREDIENTS
- 12 cups turkey stock and a little more to dilute (2.8 liters)
- 2 cups rice (rinsed and drained) (400g)
- 2 inch ginger (peeled and crushed)
- 12 red dates (rinsed and soaked for 20 minutes, drained)
- 3 cups (450g) turkey meat
- Salt to taste
- Ground pepper to taste
- ¼ cup goji berries (rinsed and soaked for 10 minutes, drained) (30g)
Garnish
- Thinly sliced green onions
- Pepper
- Sesame oil
- Soy sauce
INSTRUCTIONS
- Pour turkey stock into a large pot. Add rice, ginger, and red dates. Turn on stove and bring it to a boil. When stock comes to boil, remove lid, add turkey, salt, and pepper. Reduce heat and allow it to simmer for about 30 minutes.
- Add goji berries and continue to cook for another 15 minutes. If porridge gets too thick at any point, stir in ½ cup water to dilute to preferred consistency.
- Turn off heat and serve immediately in individual bowls. Sprinkle with green onions and pepper and drizzle with a few drops of sesame oil and soy sauce.
NUTRITION
Makes a warm and tasty breakfast!
Enjoy…..and have a wonderful day! 😎
Oh Biren, this is what I did. Your Turkey congee looks very delicious makes me want to have a bowl of it right now. 🙂
Me too Ann. I cooked this last weekend and I wish I can have a bowl right now as it is cold here.
I have never had anything like this before but I am so tempted to try it. I love the idea of using turkey in it instead of chicken and the texture looks so comforting
I have heard of congee, but never tried it. This looks amazing. I have never eaten goji berries either. It looks like a very healthy, comforting and satisfying dish. Well done!
Goji berries can be easily found at the Asian grocery stores. They are usually added to clear soups and are said to have healthful properties.
I’ve never heard of congee! What a unique recipe, and looks delicious!
Well I could wake up to this every morning!!! Seriously. I never even had turkey so no leftover turkey to make this but I often cook chicken porridge with chicken carcass ;p
This congee is so naturally flavored by the sweet gojiberries and dates; and balanced so well by the savory turkey leftover.
It truly is the preferred breakfast for many who grew up with it. Warms up the body and satisfies the tummy on cold mornings. I really like the added sweetness from the goji berries and red dates.
Ooo— this looks like great comfort food for the winter
Yes, it is so warming and comforting to have a bowl in the cold, frosty mornings. 🙂
Both my gals and I love plain porridge and congee. It’s something that I love cooking bcoz it’s not oily and messy. Something I’ll cook on days when I run outta ideas on what to cook. I’ll just throw whatever I can find in my fridge, left-overs if any and very little seasonings or even none as it’s already very flavorful with those ingredients added. 😉
Your turkey congee looks very tasty. 😀
Yes, porridge is so easy to cook and it is a real comfort food especially when the weather is cold. It just warms up the tummy and body. 🙂
Now, your version of congee in my opinion is the most delicious one because of all the flavorful ingredients that you added, Biren. Thank you for sharing the recipe.
~ ray ~
congee looks wonderful wonderfully done
Wow! I’ve never thought of adding kei chi and dates to porridge. Now I will! Maybe make a herbal congee with meat, like a Chinese herbal soup. Your congee looks so appetising and comforting – thanks for the inspiration 🙂
Oh yes, red dates are a wonderful addition to porridge. I got the idea from my all time favorite moey which has red dates in it. I think I’ll have to make that soon as winter is a good time to have moey.
Mmmmm…your congee looks so comforting, Biren! I made something like this last Friday. It’s truly a great way to use leftover turkey!
Great use of leftover, Biren. And the photos look droolworthy.
My boys will love this porridge very much. Looks really delicious. Nice comfort food.
Ahh! What hearty bowl of porridge, so flavorful too! I love this, so easy and don’t need too many pots to cook!
this looks so good I remember enjoying eating this in Hong Kong for breakfast not with Turkey though 🙂
Turkey Congee? This is something new for me. Love those herbs that you’ve added. I’m sure it tastes wonderful!
That has got to be the yummiest most innovative use of leftover turkey! LOVE IT Biren :)) Can I Just say that those dates and goji berries takes this to anotehr level 🙂
You have me drooling….
chow! Devaki @ weavethousandflavors
I can’t believe I have never tried congee before! Maybe it’s because I didn’t find the right recipe like this one! It looks amazing Biren, like all of your food does! 🙂 I tell ya, I need to come over for breakfast sometime, or dinner, or lunch! 🙂
Looks great! I am a congee fan!
What a lovely recipe and such a creative dish for leftover turkey…love that you made your own stock as well 🙂
I love this and with homemade stock, a bowl of comfort!!
This looks sooo warm and comforting! 🙂
Biren – Your version looks great! I like your addition of dried fruits.
Never try turkey porridge before. Looks very good.
Such a creative use for leftover turkey!! This looks amazing.
Very nice version. This is what I’m craving for. Your version is really great and looks tasty. Want to try this out.
How innovative – similar to my palate – yet different with the goji berries… love the photos and the enthusiasm here! Great easy to follow step by step YUM!
🙂
V