Turkey Congee

Tired of the old Turkey Sandwich?  Serve up some great winter comfort food with this great left-over recipe for Turkey Congee!

Yield 8 to 10 servings


1                 Turkey Carcass with some meat remaining

20 Cups      Water

1                 Onion Chopped

10 tbsp       Chinese Rice Wine

10              ¼ inch thick, Slices of Fresh Ginger, smashed

10              Scallions, smashed

1 tsp          Salt

2 Cups      Long Grain Rice


Optional Toppings, add to your Taste

Julienne of Fresh Ginger

Thinly Sliced Scallions

Sesame Seed Oil

Hoisin Sauce or Soy Sauce


Fresh Cilantro



Bring Turkey and water to a boil in a stockpot, skimming froth with a ladle.  Add onion, wine, ginger, scallions, and salt.  Cook at a bare simmer uncovered, for one hour.  Let stand to cool.  Remove carcass and clean all the meat off the bone, set aside.  Return bones and skin to the stock and continue to cook stock at a simmer, skimming froth as necessary 2 to 3 hrs more. Meanwhile, shred turkey meat, and refrigerate.


Pour stock through a sieve into large bowl or another pot and discard bones. NOTE: You should have about 16 cups, if less add water, if more cook longer after adding rice.  Return stock to clean pot and add rice. Bring to a boil and stir. Reduce heat to low and simmer, covered until consistency of weak oatmeal about 1 ¾ hours Stirring frequently during the last ½ hour of cooking.  Congee will continue to thicken as it stand .If necessary thin with water.  Top with warm shredded turkey meat and your favourite optional toppings.