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