Love this Leftover Thanksgiving Rice Porridge? Check out our other excellent Korean Food Recipes! Here because you have leftover smoked turkey? This is a GREAT recipe for what remains!
Oh, how I love Thanksgiving. I plan for weeks ahead of time to make a memorable and delicious meal. I prepare foods for days leading up to Thanksgiving Day itself. As much as I love it, I am definitely ‘cooked out’ by the end of Thanksgiving Day.
Of course, we have leftovers to nibble on for days to come, but we have a part of our extended Thanksgiving tradition that our family looks forward to just as much as the feast itself: savory Leftover Thanksgiving Rice Porridge, also known as Juk or Congee.
Leftover Thanksgiving Rice Porridge is one of those recipes that make you feel a little like a magician. We put the picked over turkey carcass into a slow-cooker with a little bit of uncooked rice, a piece or two of ginger, a generous splash of Kikkoman Less Sodium Soy Sauce, and water, then cover it and turn it on low before we head to bed.
In the morning, whatever little meat we hadn’t managed to eat from the turkey has fallen off the bone of its own accord. The rice has transformed into a thick, hearty soup or porridge that has the incredible ability to keep your stomach satisfied for hours.
This is a loaves and fishes moment. A tiny cup and a half of rice and a turkey carcass that looked like nothing else could be wrung from it have combined to create a dish that can satisfy an entire household and guests with so little hands-on time that it’s almost laughable.
How exciting can rice porridge be? Honestly? VERY. It is one of the most commonly eaten breakfasts in Asia for many good reasons. Yes, it is insanely economical, but it doesn’t get to be that widely eaten without also being incomparably delicious and comforting.
Leftover Thanksgiving Rice Porridge has the unique ability to deliver that comfort and bring a touch of Asia to our Thanksgiving traditions to honor my family’s connection to Asia through my sister, brother, and sister-in-law.
You can stop right there with that delicious and humble Leftover Thanksgiving Rice Porridge, if you’d like. With a little drizzle of soy sauce, it is pure soul food at this point and one of the best sick-day foods in the entire world.
If you want to dress it up a bit (because, while delicious, it is admittedly not a glamourous looking dish when served on its own), you can serve any or all of the following on top: thinly sliced green onions, soft boiled eggs, toasted or spicy sesame oil, and fresh cilantro. I like mine with all of the aforementioned, plus some leftover roasted sweet potatoes and pomegranate arils.
The key to Leftover Thanksgiving Rice Porridge, though, is not to overthink or over-engineer the whole thing. It is simple. It is pure comfort. Use what you have on hand and it will not disappoint. It is one of my favorite parts of Thanksgiving.
And unlike Thanksgiving Day, I can eat this in my pajamas with no plans for the day other than a good book and a comfy chair.
Cook’s Notes
- The Leftover Thanksgiving Rice Porridge can be made in the slow cooker overnight or in a deep, covered pot on the stovetop. Either will work. My preference is the slow cooker because I love to wake up to my rice porridge, but that is simply logistics. It tastes equally wonderful whether simmered on the lowest setting possible on the stovetop or in your slow cooker.
- You can use whichever long grain, uncooked white rice you prefer as long as it isn’t instant. I like both jasmine and basmati for the job. I’ve not had much luck using brown rice because the intact bran seems to keep the porridge from becoming quite as creamy as I like it.
- Eggs are not strictly necessary on Leftover Thanksgiving Rice Porridge, but I sure love them. For a perfect soft boiled egg, bring about 3 inches of water to a boil in a 2 quart saucepan then lower the heat to a simmer. Carefully lower 4 or 6 eggs into the simmering water and set your timer for 6 minutes. At exactly 6 minutes, use a slotted spoon to transfer the eggs into an ice water bath just to make them easier to handle. Use a spoon to tap all over the egg, breaking the shell, then peel. The eggs should be perfectly soft boiled. If poached or fried eggs are more your thing, they’ll be just as delicious on top!
- Both for seasoning my Leftover Thanksgiving Rice Porridge and for drizzling over the top, I prefer Kikkoman Less Sodium Soy Sauce. I like the umami goodness it imparts without leaving my porridge a salt bomb. I use so much Kikkoman Less Sodium Soy Sauce that I buy it by the gallon almost quarterly. I’m a Kikkoman fan girl, really.
- It’s not obligatory to put roasted sweet potatoes on your Leftover Thanksgiving Rice Porridge, but I do so love them there. I am likeliest to top my porridge with a handful of my Roasted Sweet Potato Croutons. They’re pretty and they’re a fun textural and taste addition, plus I almost always have them on hand.
- As for which leftover turkey to use, I’d say go for whatever bird was on your table, obviously. If you’re looking for a delicious and simple turkey recipe, you can try our Cranberry Spice Rubbed Turkey Breast, or this, or this!
- Speaking of the turkey carcass; on the off chance that you haven’t already, please remove any excess fat or skin that remains on the bird. You don’t want a super-fatty rice porridge. Or maybe you do? Who am I to say? I should say “I” don’t want a super-fatty rice porridge. I prefer to add my oil later in the form of chili oil.
- Oh, and it should go without saying, but I’ll say it anyway for safety’s sake. Any time you make a soup stock or anything else from a turkey carcass there’s a small chance of little bones falling into the broth. Just eat like you would eat any homemade chicken or turkey soup; carefully.
Use this to make Turkey Congee
Leftover Thanksgiving Rice Porridge
Ingredients
- For the Leftover Thanksgiving Rice Porridge:
- 1 leftover turkey carcass trimmed of any excess fat and skin
- 1 1/2 cups uncooked long grain white rice
- 2 pieces fresh ginger root 2-inches long each, peeled
- 16 cups water
- 1/3 cup Kikkoman Less Sodium Soy Sauce
- 1 teaspoon coarse kosher salt
- Optional Garnishes:
- Kikkoman Less Sodium Soy Sauce
- soft boiled egg
- leftover roasted sweet potatoes or other roasted vegetables
- pomegranate arils
- chopped cilantro
- thinly sliced green onions
- spicy chili oil chili garlic sauce, or Happy Lady/Spicy Chili Crisp
- toasted sesame oil
Instructions
- Slow Cooker Instructions:
- Place the turkey carcass in the slow cooker. Pour the rice around the edges of the turkey and place the pieces of ginger root on either side of the carcass. Pour the water and soy sauce over the top and sprinkle with the kosher salt. Put the lid in place and set heat to low. Cook for as few as 8 hours but up to 10. Use a slotted spoon and tongs to remove the carcass from the rice porridge. Pull away any meat that remains on the carcass and return the meat to the slow cooker. Discard the bones. Stir well.
- Stove Top Instructions:
- Place the turkey carcass in a deep pot. Pour the rice around the edges of the turkey and place the pieces of ginger root on either side of the carcass. Pour the water and soy sauce over the top and sprinkle with the kosher salt. Put the lid in place and set the burner to medium high. Bring to a boil, lower the heat, and simmer for 3 hours, stirring occasionally. Use a slotted spoon and tongs to remove the carcass from the rice porridge. Pull away any meat that remains on the carcass and return the meat to the pot. Discard the bones. Stir well.
- To Serve:
- Ladle generously into serving bowls. Top each serving with as many or as few of the optional garnishes as desired. Store leftovers tightly covered in the refrigerator.
This post originally published November 1, 2016. Updated November 22, 2018.
Lynne | 365 Days of Baking and More says
Oh, Rebecca, you’ve outdone yourself, girl! We’re so used to having those awesome turkey sandwiches with all the fixin’s the day after, but I’m loving this! It is definitely comfort food at its’ finest and I can just picture myself snuggled up on the couch under a blanket while it’s snowing outside with a bowl of this warming me up. Perfect!
Rebecca says
Thanks, sweet lady!! We have the sandwiches, too, but when the meat is really picked over, we plunk the bones into the pot for this!
Dorothy at Shockingly Delicious says
My fave recipe for T-giving leftovers is a mashup of everything into a casserole — the turkey, spuds, stuffing, vegetables, and if there any gravy, pour it over ! Yumtastic.
Dorothy at Shockingly Delicious says
https://twitter.com/Shockinglydlish/status/793490941839409152
Pamela says
I just love all the leftovers. Any leftover, any time. I’m a leftover apologist-evangelist.
Sherri Jo says
Ohhh I think I need to make this… I love congee <3
Sherri Jo says
https://twitter.com/kitchengirljo/status/793500993862311936
Hanna says
My favorite leftover Turkey recipe is Rebecca’s Turkey Pho recipe. Holy Mary. I will buy a turkey just to have leftovers so I can make this.
Very excited to try this porridge this Thanksgiving too!!
Jane M. says
My fave T’Day leftover recipe is for a turkey pot pie – pie crust bottom, leftover mixed veggies, little chunks of turkey, gravy and a mashed potato topping. Makes me a happy camper.
Amelia @ eating made easy says
Recipes that utilizing leftovers in a new and unique way are my favorite. So often we are tempted to toss things out that can really be repurposed into something different but equally delicious! Love what you’ve done here with the turkey carcass — a part I don’t always use, as much as I hate to admit. Thanks for this wonderful idea!
Erin @ Texanerin Baking says
Exciting, you say? 🙂 I’ll have to try this! And I LOVE that second photo!
Susan says
That porridge looks soooo good and I think I shall have it! It may become my new favorite leftover, but as much as I love all of the usual, I think I’m most fond of cold dressing. I can hardly wait.
Rie says
LOVE the left overs for a repeat meal and a boat-load of sandwiches. Will have to give this a try. Funny, just yesterday I bought the low sodium soy sauce……It’s a sign….teehee
Jenny | Honey and Birch says
Kikkoman is my FAVORITE brand of soy sauce! We go through so much of it in my house. Soy sauce on everything!
Karen Morrow says
My Nana’s cranberry relish mixed with a little mayo on a sandwich with leftover sliced turkey. Bonus points if it gets made on toasted stuffing bread http://www.tasteofhome.com/recipes/turkey-stuffing-bread
Amy Tetta says
This looks yummy! We do sandwiches, of course, turkey rice soup or substitute the turkey for a variety of different recipes that call for cooked, diced chicken. 🙂
Anna @ Crunchy Creamy Sweet says
This porridge is gorgeous! I am loving the flavors!
Maris Callahan says
I love Thanksgiving leftovers! My boyfriend loves soup but I’m partial to the next day sandwich!
Lisa Parlett says
I can just keep doing the turkey, gravy, stuffing, and mashed potatoes forever, never get tired of it! I usually use the carcass for soup broth, but I love this idea for a porridge, and I can’t wait to try it!
Laura at I Heart Naptime says
This is such a genius idea! By day two of leftovers, I’m usually wanting some different flavors so this is perfect!
Stacey says
Where did you get that wonderful “grateful” dish?!
Rebecca says
That is from my all-time favourite pottery shop located in Angelica, NY. It’s from Three Clay Sisters. Here’s a link to their facebook page!
Matt @RealFoodByDad says
I need to save this recipe for our Thanksgiving leftover this year!
Ginny McMeans says
This is such a unique recipe. You didn’t let anything go to waste and the new flavors sounds wonderful.
Linda says
Thanksgiving leftovers become open-faced turkey, gravy and cranberry relish sandwiches. Sooo good!
Will G says
Turkey Pot Pie.
Will G says
https://twitter.com/willgriesmer/status/793981657812439040
Jill says
This looks really good! Does it count as a leftovers recipe if you warm pie in the microwave and eat it for breakfast? 🙂
jana says
I love hot turkey sandwiches. Simple, but delish!
jana says
https://twitter.com/intent/tweet/complete?text=Leftover%20Thanksgiving%20Rice%20Porridge%20-%20http%3A%2F%2Ftinyurl.com%2Fhltpjhr%20&source=&related=shareaholic&latest_status_id=794136785924354048
Melissa says
This is GORGEOUS. And yeah, I had to come comment to get in the drawing. I could really use that card this year. Favorite leftovers… I give away a lot of the sides to my mom and sister. But the turkey, I try to stretch out for a few days because it’s so dang good. Turkey noodle soup, turkey salad with lots of red onion and dijon, turkey enchiladas. Ugh, I can’t wait!
Rebecca says
Yes to the turkey. I always wonder why I don’t make it more often.
Gina @Running to the Kitchen says
Wow! I will definitely have to try this after thanksgiving!!
Jessica @ Sprinkle Some Sugar says
This looks so delicious! Keeping this in mind for the holidays 🙂
Sabrina Modelle says
Rice porridge/jook/congee– what ever you call it, this is one of my favorite foods in the whole wide world. I love your version- it just looks so flavorful and totally delicious. Can’t wait to try.
Natalie says
I love to make turkey tetrazzini with Thanksgiving leftovers.
Natalie says
https://twitter.com/yarbr012/status/794695612503654400
Rachel says
I like to make simple Shepard’s pie with Thanksgiving leftovers.
Rachel says
https://twitter.com/RachelGriesmer/status/795764390595325957
Jessie C. says
I like to make casserolewith Thanksgiving leftovers.
tcarolinep at gmail dot com
Jessie C. says
tweet-https://twitter.com/tcarolinep/status/796546863637753856
Cookin Canuck says
What a brilliant leftovers idea! Anything with soy sauce get my vote. As for Thanksgiving leftovers, we always make a big pot of turkey and corn chowder. Comfort food!
julie says
we have a secret family recipe for our turkey and it’s amazing!
julie says
https://twitter.com/showstopper474/status/798228266020532224
Tamara says
We like using our leftover Thanksgiving ham for our breakfast egg casserole.
westiemks5 at yahoo dot com
Tamara says
Tweeted! https://twitter.com/calebaw3s0m3/status/801605774401224709
Erica Best says
using the ham bone for beans and rice
Erica Best says
https://twitter.com/purplelover04/status/801900046061080576
Amy Stromberg says
Anything that’s left on Sunday night goes into a turkey hash: cut turkey into cubes, brown in butter/olive oil. Add stuffing, also cut into cubes, sweet potatoes same, Brussels sprouts, corn pudding cubes and sauté the whole thing until browned. The same but different every year!