Turkey Rice – Thankful for Leftovers

Turkey Rice Left Overs
Turkey Rice Left Overs

Turkey Rice – Thankful for Leftovers

"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."
Prep Time 15 minutes
Cook Time 1 minute
Total Time 17 minutes
Servings 4 servings


  • 1 cooked turkey leg
  • 1 cooked turkey thigh
  • 1/2 cooked turkey breast
  • 4 cups chicken broth, or more as needed
  • 1 yellow onion diced
  • 3/4 cup uncooked rice jasmine preferred
  • 2 tsp kosher salt
  • 1 pinch freshly ground black pepper
  • 1 pinch cayenne pepper
  • 2 tbsp minced green onions
  • 2 tbsp minced red pepper
  • 1/4 cup cilantro leaves, minced


  • 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.