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Turkey Rice – Thanksgiving Leftover Special – Food Wishes ctm magazine

There are so many creative, and delicious ways to use up the last of that holiday bird, but this super simple Turkey Rice recipe might be my favorite. This is easy, comforting, and won’t remind you that you’re eating leftovers. That’s what turkey sandwiches are for.

For a fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/277407/turkey-rice/

Become a member to read Chef John’s in-depth article about this Turkey Rice recipe: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Erika Dawn Wyatt on November 29, 2019

    Good idea 😃💥
    I also like to make Turkey and wild rice soup with my leftovers 😋❤️

  • stephen spooner on November 29, 2019


  • felixxtcat on November 29, 2019

    Chef John, how much was that topping for the photo op? 40%? 75%?

  • Udon Nomi on November 29, 2019

    Made this tonight. It is amazing and so simple!

  • Jane Doe on November 29, 2019

    Oh Chef John you’re the Man with the Best laid plan for all Leftover Turkey Bits! ♥️🦃♥️🦃♥️🦃

  • William Walker on November 29, 2019

    Our household has a basic tradition. When we have a turkey, we eat anything but the breast on that day. The breast meat is reserved for sandwiches the next day (or three). White bread, mayo, lettuce, and maybe tomato or onion. The carcass is turned into a stock to be used in various ways. In this years (Canadian) thanksgiving, it was in a beautiful butternut soup with carrots and chickpeas. We love our turkey.

  • ME ME on November 30, 2019

    You are so funny…Love your show…

  • Debil Suka on November 30, 2019

    Такое себе. Каша нейкая.

  • Timothy K on November 30, 2019

    Whats the background music of this channel? Is it Gershwin??? Anybody please ???

  • BAZERKLY on November 30, 2019

    Poultry Seasoning !!!!!

  • loved012one on November 30, 2019

    3:58 My aunt's signature turkey rice porridge is my favorite part of Thanksgiving!!! We have it for breakfast on Friday. She makes it super hearty, and we add sambal chili sauce to it for a kick!

  • Raes Concert Bar on November 30, 2019

    I just made this it is so delicious!!!! Thank you!

  • dojochuck on November 30, 2019

    You know Chef John, your loyal viewers will click on your links no matter what you call them.

  • CalzerDan on November 30, 2019

    Guess what I'm making come Boxing Day…

  • Beavispdx on November 30, 2019

    I got hooked after hearing the way he lifts his voice at random places during sentences

  • Leslea Maxwell on December 1, 2019

    I would have clicked for porridge, maybe even grul
    A Short History of Porridge | Rude Health Originating from Northern Europe, it was traditionally mostly enjoyed savoury. In terms of defining porridge, it boils down to gruel made with oats. It's a mushy bowl of soaked grains used to pre-digest or release nutrients. Polenta, barley, buckwhear, millet or rye have been used as well as oats.

  • SimpleGamingPC on December 1, 2019

    no no chef john. I've been cooking rice everyday for 7 year now and there alot more different between short grain and long grain. for me, i prefer short grain or jasmine rice. short grain has more starch hence it is softer and good for eating plain. long grain are usually less starchy example basmathi rice. they are more suitable for making fried rice and biryani.

  • K Jones on December 1, 2019

    All I have left over is succulent breast.

  • The Lady Marah on December 1, 2019

    Only issue i see is that rice is really over cooked and mushy looking. But otherwise, love it!

  • Bhargav Tailor on December 2, 2019
  • Bhargav Tailor on December 2, 2019
  • Louis C on December 2, 2019

    came here for the good, stayed for the narrating and the food. I sleep with this playing on my speaker beside my bed

  • Nora Abdullah on December 2, 2019

    You should wash your rice and soak it for at least 10 minutes before cooking and it will be softer and fluffier. Yours look like it has a ton of starch.

  • lunasun sun on December 2, 2019

    Chef John i liked to ask you if you could teach us how to make our own
    Worcestershire Sauce… that would be really amazing!! thank you!!:)

  • Arch Angel on December 2, 2019

    you still talk the same way so many years later

  • A.H.S. on December 2, 2019

    Request to chef John, request to chef John.
    I got a challenge for you.
    Meatloaf, with pomegranate molasses, can you try make a recipe for it please???? glaze or otherwise

  • Susan Taulli on December 2, 2019

    Sorry Chef John, this was a miss for me.

  • Judy Vallas on December 2, 2019

    I kind of like “gremolalsa.”

  • Compscript on December 2, 2019

    I bought some "Saverne Artisanal Kraut / craft beer flavor" and it was great.
    I would love to take some cheap sauerkraut and turn it into German sauerkraut or something like I just mentioned.
    Really good sauerkraut is too expensive for my budget.

  • Dazzling In the Kitchen on December 2, 2019

    Chef you never disappoint! 😋

  • Paprika114 on December 3, 2019

    Made your deboned rolled turkey this year and it was a tremendous success! (As a side note, I wouldn't recommend doing a 21.5 pounder as your first attempt!) Then I found this post, which is by far the best use of the leftover Thanksgiving food I found to date! Added the leftover gravy, as well as the leftover corn, carrots and peas and a splash of soy sauce! Have made this 3 times since last week as I can't seem to keep it in the house. My son calls this an "Asian Thanksgiving dinner in my mouth". They think I have a guy helping me in the kitchen as I keep referring to Chef John!! Thanks for your tremendous recipes – Keep 'em coming!!

  • Richard B on December 3, 2019

    It's turkey congee!

  • Jospeh Compierchio on December 5, 2019

    Hey guys check me out and let me know what you think:)

  • krisnadi imam on December 5, 2019

    Chef, add dried shitake mushroom while u're at it. Also few thinly slices of ginger. This would be a killer i suppose.

  • Jennifer Alexis on December 8, 2019

    "Addictively sticky" I'm dead 💀💀💀

  • Food Wishes on December 10, 2019
  • Fraccles on December 11, 2019

    If you were making a turkey stock with the carcass what herbs would you add to it that's different from a chicken stock?

  • Mary on March 6, 2020

    This video brought back memories. Eons ago recovering from a car accident, I had some deboned turkey and I made rice and some cream of mushroom soup and seasonings. I had come up with a way to use my leftover turkey. Total comfort food.

  • anticalgary on December 27, 2020

    This is sort of congee sort of risotto. I approve

  • D Z on April 3, 2021

    I thought this was going to be Turkey Rice, as in turkish-style rice pilaf xD Speaking of which, Chef John, could you do maybe do that one day?

  • crunch overdryv93 on November 30, 2021

    Dude, love your videos, but your sing-song delivery gets annoying very fast. I don't know if fellow musicians will notice, but you usually start between A-A# at the beginning of your sentence. Wind to a C-C# at the middle and end your sentence with a F-F#, Thus a minor triad, 70-80% of the time. It gets old pretty fast for me. IMO

  • Book7BrokeMyBrain on December 3, 2021

    Thanks, Chef John! I made this this year with the dark meat and wing left, and it was terrific! I used arborio rice which came out firm and chewy like barley (which I love) and I served the dish with a side of leftover roasted Brussels sprouts to complement the sweet, savory unctuousness of the rice and turkey with its sweet bitterness. Amazing combo. I was the Chef John of how fast my food was gone.

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