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!
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!
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.
I just love all the leftovers. Any leftover, any time. I’m a leftover apologist-evangelist.
Ohhh I think I need to make this… I love congee <3
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!!
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.
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!
Exciting, you say? I’ll have to try this! And I LOVE that second photo!
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.
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
Kikkoman is my FAVORITE brand of soy sauce! We go through so much of it in my house. Soy sauce on everything!
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
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.
This porridge is gorgeous! I am loving the flavors!
I love Thanksgiving leftovers! My boyfriend loves soup but I’m partial to the next day sandwich!
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!
This is such a genius idea! By day two of leftovers, I’m usually wanting some different flavors so this is perfect!
Where did you get that wonderful “grateful” dish?!
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!
I need to save this recipe for our Thanksgiving leftover this year!
This is such a unique recipe. You didn’t let anything go to waste and the new flavors sounds wonderful.
Thanksgiving leftovers become open-faced turkey, gravy and cranberry relish sandwiches. Sooo good!
Turkey Pot Pie.
This looks really good! Does it count as a leftovers recipe if you warm pie in the microwave and eat it for breakfast?
I love hot turkey sandwiches. Simple, but delish!
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!
Yes to the turkey. I always wonder why I don’t make it more often. <3
Wow! I will definitely have to try this after thanksgiving!!
This looks so delicious! Keeping this in mind for the holidays
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.
I love to make turkey tetrazzini with Thanksgiving leftovers.
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.
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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.
What’s your favorite recipe for Thanksgiving leftovers? Share it with me in the comments for a chance to win a $100 Visa gift card!
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