Happy Thanksgiving! Right now, most of America is either sitting down to eat or still basting their bird and you’re probably not even thinking about leftovers yet. But I am. My family always ends up with a lot of leftovers. When it comes to holiday meals, it’s go big or go home in our house. Besides, who doesn’t love leftover turkey and cranberry sauce piled high on bread or biscuits? There are all sorts of things inspired by Thanksgiving leftover, and turkey congee with stuffing croutons is no different.
Congee is an Asian peasant dish consisting of rice and water. Think of it as a rice porridge. Just a small amount of rice can create a filling meal for the entire family. When it comes to congee, the sky really is the limit. During the winter months, I tend to make it once a month. It’s warm and filling requires little effort. My favorite is Mushroom Congee with roasted shiitake mushrooms and a drizzle of spicy chile oil, but this version is going to give you something to make with all those leftovers!
You’ve already removed all the turkey from the bones, and now you have this pile that ends up in the garbage right? Throw it into a soup pot or slow cooker instead and cover it with water. Set your slow cooker to low and let it cook overnight into the next day, or start it on the stove in the morning if you’re not into shopping the Black Friday deals. After simmering for hours, you end up with a turkey infused broth that lends flavor to the congee base.
The broth is strained and added to a small amount of rice before simmering for an hour. The rice starts to cook and finally breaks down releasing its starch to create a beautiful porridge. While it’s happily simmering away, grab some of your leftover stuffing. Break it down into pieces and toss it with a bit of oil. The stuffing then goes into a hot oven where it becomes golden brown and crunchy. Some of the larger pieces end up with a crispy outside and tender inside.
If you have leftover cranberry sauce, grab that too! A dollop on top of your turkey congee with stuffing croutons and you’ve got Thanksgiving in a bowl.
I would love to know your thoughts. Leave a comment below or if you make Turkey Congee with Stuffing Croutons take a picture and post it on Instagram! Make sure to tag me @MosesFamilyTable
- Turkey Carcass/bones
- 6 c of turkey broth
- 1/2 c rice (not instant)
- 1/2 tbs veg oil
- 2 cups left over stuffing
- 1 tbs veg oil
- Cranberry sauce
- Place the turkey carcass/bones in a large stock pot, or 6qt slow cooker and cover with water
- Bring to a simmer and cook overnight or all day, adding water if needed to keep the water level above the bones.
- Strain the broth and reserve 6 cups. Store the rest in the fridge or freezer for another use.
- To make the congee, heat the 1/2 tablespoon of oil in a soup pot over medium heat.
- Add in the rice and cook, stirring oven until opaque.
- Stir in the 6 cups of reserved broth and bring to a boil
- Reduce the heat and let simmer for an hour, stirring occasionally at first.
- During the last 20 minutes, stir often to prevent the rice from sticking to the bottom of your pot.
- While the congee is cooking, take your left over stuffing and break it up into small crouton sized pieces.
- Drizzle with oil and place into a preheated 400F oven.
- Bake until the stuffing starts to turn a golden brown color, about 15 minutes, then turn the heat off and leave in the oven, keeping the door closed, until your congee is done as this will dry out the stuffing and give it that crunchy crouton-like texture.
- When the rice has completely broken down and you have a porridge consistency, season with a big pinch of salt, divide among bowls and top with the stuffing croutons.
- Add a touch of cranberry sauce if you so desire.