fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
finished turkey congee

Turkey Congee

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 3.5 hours
  • Total Time: 3.75 hours
  • Yield: serves 4-6 1x
  • Category: rice
  • Cuisine: Chinese



Turkey Stock:

  • Leftover Turkey Carcass
  • 10 cups water
  • 1 large onion, sliced in half
  • 1 ounce ginger (about 1” piece), washed and smashed lightly
  • 12 garlic cloves

Turkey Congee: 

  • 1 Tablespoon neutral oil
  • ½ large yellow onion, sliced thin
  • 2 Tablespoons peeled and julienned ginger
  • 6 cups turkey stock from above recipe
  • 2 ½ cups cooked rice
  • ½1 tablespoon salt
  • 1 teaspoon ground white pepper
  • 1 pound leftover turkey meat, diced into ½ inch pieces
  • 2 ounces spinach or other mild greens, roughly chopped
  • small bunch scallions, minced
  • 3 Tablespoons chopped cilantro
  • 3 Tablespoons fried shallots


Make the Stock:

  1. In a large heavy pot or dutch oven, break up the turkey carcass so it fits the pot. Add the water, onion, ginger, and garlic. Bring the water to a simmer over high heat. Then lower the heat to medium, cover partially with a lid, and simmer for 2-3 hours, occasionally skimming the surface for impurities.
  2. Strain the stock through a colander and refrigerate until ready to use. You should yield about 8 cups of stock. The stock should have a rich toffee color and turn into a gelatinous goo when refrigerated. 

For the Congee:

  1. Heat a large heavy pot over medium high heat. Add the oil and the onion. Cook for 3-5 mins, stirring until the onion is soft and a little charred. Add the ginger and cook for an additional minute. 
  2. Then add 6 cups of stock, ½ tablespoon of salt, ground white pepper, cooked rice, and the diced turkey. 
  3. Bring the pot to a simmer and then lower heat to medium-low. Cook for 20-30 minutes covered, stirring occasionally, until the rice porridge has thickened into the consistency of oatmeal. Add the spinach and stir to wilt. Add more stock as needed or to your taste. Check the seasoning (I usually add the remaining ½ tablespoon of salt) and adjust as needed. 
  4. Garnish each serving with some minced scallion, chopped cilantro, and fried shallots. Serve immediately. 


Any leftovers can be refrigerated or frozen (without the garnish). Add a little more stock or water to loosen the consistency of leftovers. 

You can also start with raw rice (1 ½ cup) if you do not have any cooked. Add the rice as you would cooked rice, but do not add the diced turkey until the rice has cooked to a nice porridge consistency, about 1 hour. Adjust the amount of liquid (about 2 additional cups of stock or water) as raw rice will absorb a lot more liquid.

Keywords: congee, turkey