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Turkey Rice

Rated as 4.5 out of 5 Stars

"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."
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1 h 45 m servings 443
Original recipe yields 4 servings


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

Nutrition Facts

Per Serving: 443 calories; 11.2 33.6 47.8 129 2539 Full nutrition

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This is a great way to use up turkey in a way that doesn't remind you of Thanksgiving. My husband doesn't like leftover turkey, says it has a taste, but he loved this dish. I just had one turkey...

good use for turkey, would have preferred a weight for meat amount as legs and thighs vary