Turkey and Rice Stew

Combine the leftover turkey leg, thigh, and breast in a large stockpot over extremely high heat; add a generous amount of chicken broth and sliced onions. Bring the mixture to a rolling boil, then gradually decrease the heat to a low simmer and cover the pot. Allow it to cook, occasionally turning over the turkey pieces with a spoon, until the meat is so tender that it falls apart easily, taking approximately one hour.

Transfer the turkey pieces to a separate container and let them rest until it is safe to handle them without burning your hands.

Meanwhile, bring the remaining chicken broth to a boil and stir in uncooked white rice. Add a pinch of black pepper, a dash of cayenne, and a sprinkle of salt to taste. Gradually decrease the heat to a low simmer and let the rice cook until it starts to swell slightly, taking around 10 minutes.

Carefully remove the turkey meat from its bones and chop it into small, uniform pieces. Stir these pieces into the cooked rice, adding more chicken broth as needed to achieve your desired consistency. Allow the mixture to cook over low heat for 10 to 15 minutes, or until it reaches your preferred level of tenderness.

Combine the chopped green onions, sliced red pepper, and chopped cilantro in a bowl. Use your fingers or a spoon to mash the ingredients together until they form a cohesive salsa. Taste and adjust the seasoning of your turkey rice as desired, then scoop it into individual serving bowls and top with the homemade salsa.