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Every Thanksgiving we will prepare a lot of food and it is always impossible to finish all of them. There are always leftover food for the next couple of days, we will be eating the same thing over and over again, especially the big roasted turkey. So what will you do with the leftover turkey?

Instead of eating the same roasted turkey for the next day, you can actually prepare a new dish with the turkey meat. You can make a soup with the leftover turkey, adding some preferred vegetables as well as noodles. This will make a perfect noodle soup as all the turkey essence is preserved in the soup.  Another way that we usually prepare is to make the turkey porridge, or congee.  Having a hot bowl of porridge in the cold weather will definitely warm you up.

Ingredients:
2 cups of rice
4 quarts of water
Leftover turkey meat and bones
1 cup Leftover Turkey Stock or Juices or chicken stock
2 carrots (sliced)
3″ ginger (sliced)
2 tbsp Chinese rice wine
Salt and white pepper to taste

For toppings:
Leftover turkey breast meat (shredded)
Chopped scallions
Soy sauce
Sesame oil

Note: You can always substitute turkey meat with other meats such as chicken, pork, beef or fish, which will make a different flavored porridge.

Cooking Method:

1. Boil the water in a 5-quart pot, add in rice, turkey meats, turkey or chicken stock and other ingredients such as carrots, ginger, rice wine. Bring to boil and cook for 15 minutes.
2. Reduce heat to medium low, covered and simmer for about 1 1/4 hour. Stirring frequently the last half hour to prevent burned.
3. Cook till the porridge thickens, you can add water if preferred a thinner consistency.
4. The turkey meats will break up in the porridge after cooking, or use a laddle or fork to break up meats in the porridge. Discard the bones. Season with salt and pepper to taste.
5. Serve a bowl of porridge with toppings of shredded turkey breasts, scallions and seasoning of soy sauce and sesame oil.