Thanksgiving Leftovers Jook

  • Yield: 8 servings 1x


  • A big chunk of turkey remnants with at least some meat still on
  • 1 cup small-grain rice
  • 2 quarts water (more if needed to cover the turkey, less if you prefer a thicker porridge)
  • 1 shallot, quartered
  • 1-inch chunk fresh ginger
  • 1/4 cup soy sauce
  • Optional: 1 cup dried Chinese mushrooms, rehydrated and sliced; 4 sheets bean curd, broken into quarters


  1. Place turkey into a large pot with rice, water, shallot, ginger, and soy sauce.
  2. Bring to a boil. Lower heat to a simmer and allow to cook for at least 2 hours. Stir more often if you prefer the rice thicken the whole soup, less if you like the rice
  3. At the last 30 minutes, add mushrooms and bean curd, if using.
  4. Remove turkey pieces to a cutting board. Discard bones and skin. Shred meat and return to pot.
  5. Serve with as many toppings as your heart desires!