Thanksgiving (or anytime) Congee aka Jook, Xi Fan, Rice Porridge, and more
Thanksgiving congee/jook/xi fan/ rice porridge with your leftover turkey carcass is one of my favorite leftovers dishes ever. It makes your kitchen smell SO GOOD. Perfect way to feed a crowd if you’ve got friends or family visiting. And of course, you don’t have to wait for Thanksgiving to make it, you can use any kind of meat bones like a rotisserie chicken carcass or leftover ribs, or just make it with plain water.
Super easy rough recipe goes like this:
Put your leftover bones into a large pot.
Add 1 cup of rice and about 10 cups water. You can adjust the consistency later if you want it thicker or thinner.
Bring to a boil, then let simmer for about 60 to 90 minutes. Season with salt if you like.
Top with all things delicious.
That’s it! So easy, right? I’ve added the recipe as an Instagram video below if you’d like to see it in action.
A few notes: First off, you do not need to put the bones in cheesecloth - my brother and sister were highly offended that I even gave it a try 🤣😜. Round 2 we will just be fishing the bones out our bowls like usual.
If you don’t feel like making this the day after Thanksgiving, the turkey carcass will keep in your fridge for a few days, or wrap tightly and freeze the bones for later! You can also use them to make stock.
Have fun raiding your fridge and pantry for toppings to go on top. Jammy eggs and scallions? Definitely. Roasted Brussels sprouts? Sure. Leftover stuffing and gravy? Why not!
