Rating: 4 stars 4.1
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.


Read the full recipe after the video.

Recipe Summary

15 mins
1 hr 30 mins
1 hr 45 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the salsa topping:


Instructions Checklist
  • 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.

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.

Nutrition Facts

443 calories; protein 47.8g; carbohydrates 33.6g; fat 11.2g; cholesterol 129.4mg; sodium 2539.2mg. Full Nutrition