Optional: Make your stock

1. Home-made stock is a great frugal way to bring new life to your turkey carcass. Simply break the carcass down into smaller pieces, then cover the bones in water.
2. Simmer on the stove for 4-6 hours on low heat, topping up the water as you go. Alternatively, use your pressure cooker, and pressure cook the bones and water for 1 hour at high pressure.
3. Once cooked, strain off the bones and your stock is ready to use.

Make Congee

1. Place the rice in the pot. Do not rinse the rice in this recipe, as we want the starch! Add 1-2 cups of water and 2-3 cups of chicken stock (or 1 cup of leftover gravy).
2. Simmer the congee, topping up with water as needed. If using leftover gravy, you will need a little more water as gravy is usually thickened.

Prepare Roast Potatoes

1. While the congee cooks, crumble the leftover roast potatoes into small chunks.
2. In the air fryer: Cook the potato chunks at 180°C until golden and crisp.
3. In the oven: Cook the potato chunks at 190°C until golden and crisp.

Warm the Turkey

1. Warm the leftover turkey in the oven or microwave, covered in stock or gravy to keep it moist.

Make Spring Onion Sauce

1. Finely chop 2 spring onions and finely grate 1 peeled 2cm knob of ginger (this will yield about 1Tbs of fresh grated ginger).
2. Heat 3 tbsp of rapeseed oil or sunflower oil until hot, then pour it over the chopped spring onions and grated ginger. Season to taste with soy sauce and set aside.

Season and Plate

1. Season the congee to taste with salt and pepper or soy sauce.
2. Plate the congee, top with warmed turkey, drizzle spring onion sauce over, add chilli crisp, and garnish with crispy potatoes.

Enjoy your delicious Christmas Leftover Congee, featuring a comforting bowl of rice porridge topped with flavorful turkey, crispy potatoes, and a zesty spring onion sauce!