Turkey Rice

Turkey Rice What ultimately sets a great holiday leftover dish apart from the rest? The answer: lots of flavor, not a lot of ingredients, and the ability to stand on its own rather than remind us of the meal it came from. This turkey rice, which is in fact a little more turkey than rice, checks all the boxes, and a fresh, 3-ingredient salsa adds the bright finishing touch.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist
For the salsa topping:

Time Details

    PREP : 15 mins

    COOK : 1 hr 30 mins

    TOTAL : 1 hr 45 mins

    SERVING : 4

    YIELD : 4 servings

  • Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.

  • Transfer turkey pieces to a bowl and let cool until safe to handle.

  • Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.

  • Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.

  • Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

Per Serving: 443 calories; protein 47.8g; carbohydrates 33.6g; fat 11.2g; cholesterol 129.4mg; sodium 2539.2mg. Use any cooked turkey pieces you have. I ended up with about 14 ounces of picked meat.