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.
Provided by Chef John
Categories Meat and Poultry Recipes Turkey Legs
Time 1h45m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 33.6 g, Cholesterol 129.4 mg, Fat 11.2 g, Fiber 1.3 g, Protein 47.8 g, SaturatedFat 3.3 g, Sodium 2539.2 mg, Sugar 2.8 g
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