Turkey Rice


  • 1cooked turkey leg
  • 1cooked turkey thigh
  • ½cooked turkey breast, chopped
  • 4 cups chicken broth, or more as needed
  • 1yellow onion, diced
  • ¾ cup uncooked white rice
  • 2 teaspoons kosher salt
  • 1 pinch freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tablespoons minced green onions
  • 2 tablespoons minced red pepper
  • ¼ cup cilantro leaves, minced
  • Directions

  • Step 1

    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.


  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Chef's Notes:

    Use any cooked turkey pieces you have. I ended up with about 14 ounces of picked meat.

    Substitute broth with chicken stock or turkey broth/stock if desired.

    I used medium-grain, but any rice will work.

    Use any red pepper, sweet or hot, that you like.

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