Turkey congee is the ultimate comfort food, typically served the morning after Thanksgiving. The base is turkey broth made with the leftover turkey carcass from Thanksgiving.
Place turkey carcass in a large pot and cover with water. Bring to a boil, then reduce heat and simmer 2 hours. Strain broth.
Place both brown rice and white rice in a bowl; rinse and strain several times. Transfer to a large pot and add 8 cups of turkey broth. Bring to a boil, then reduce heat and simmer 2 hours, until soft and porridge-like in consistency, adding more water or broth as needed.
To serve, top with desired accompaniments.
Congee will thicken once refrigerated. To reheat, add more water or broth.