Nourishing Stove Top Turkey, Rice and Veggies

I may be a little late to the leftover turkey party. Doesn’t surprise me — I’m always late when it comes to seasonal things. I post pumpkin recipes when people are so sick of pumpkins that the thought of putting another piece of pumpkin flavored anything in their mouth makes them want to vomit a little, I try and buy rainboots when the “season” is over… oh and same goes for sandals. I can never seem to be “ahead of the game.”

Actually, come to think of it, I did get a couple Christmas gift posts (here, here and here) out before Thanksgiving. *pat on the back for me*

Anyway, back to the reason for this post. You probably don’t have turkey left over (since I am more than 2 weeks late from Thanksgiving) but I thought I would share it with you anyway. I have made it multiple times with chicken prior to trying it with turkey and turkey stock. It’s so delicious, regardless of what specific ingredient you put in it.

Packed with nourishing homemade broth, pastured meats and organic veggies, this one dish meal is probably one of my family’s favorite. It’s one of my favorite too because it is SO easy to make, SO yummy and as I mentioned before, it’s a one-dish meal so that means less dirty dishes. Yay!

I also really love this recipe because it is completely customizable to the ingredients in your refrigerator. Don’t have a leek hanging around but have green onions? No worries, you can omit it or swap it out. Don’t have meat hanging around? No worries, I’m sure this would be great without any meat.

If you have some turkey or chicken in the freezer, you can defrost it, cut it into small cubes, cook it with a little salt and pepper in olive oil or expeller-pressed coconut oil and then put it in the mix. I’ve done that many times, as well.

You can’t go wrong with whatever you decide to put in here. I promise, you’re really going to love this.

Happy bellies = happy souls.

Nourishing Stove Top Turkey, Rice and Veggies
Necessary Equipment
  • 6 cups homemade turkey broth (or chicken, learn how to make it here)
  • 2 cups organic white basmati rice
  • 1-2 cups shredded left over turkey or chicken
  • 1 organic leek, sliced
  • 3 medium organic carrots, chopped
  • 1-2 heads organic broccoli, chopped
  • ½ cup frozen organic peas
  • 3 cloves garlic, diced
  • 1 tsp unrefined sea salt ([where to find|])
  • 1 tsp black pepper
  • butter, optional but oh so tasty in the finished product
  1. Add all ingredients in a large frying pan (except butter). Turn heat on high and allow to boil. Stir once to get everything situated and evenly dispersed then put the lid and cook for about 50 minutes.
  2. It's best to just "trust the process" and not pick the lid up to look. Only when you are taste testing it to see if it's done.
  3. The amount of salt and pepper should be just right so you probably won't have to add anymore. Trust me when I say, you do want to add the teaspoon of salt and pepper in the beginning.
  4. When you are ready to eat this ridiculously delicious, comforting and nourishing dish, add a few tablespoons of butter to make it extra tasty.


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