Turkey rice

Put the leftover turkey in a soup pot with 4 cups of broth or stock and a diced onion; bring to a simmer on high heat.

Turn down to medium-low, cover and simmer about an hour until the meat is falling off the bones, uncovering halfway to turn the pieces.

Remove the meat and bones to a bowl to cool.

Bring the liquid back to a boil on high, stir in the rice, season with black pepper, cayenne and a big pinch of salt; cook on medium about 10 minutes.

Pick the meat off the bones, discarding small bones, cartilage and tendons, and chop.

Stir the turkey into the rice with a splash more stock if needed for thickness; cook between medium and medium-low another 10 to 15 minutes until the rice is as tender as wanted.

Slice the green onions, add the chilies and chop to a fine dice, add the cilantro and chop fine for a topping.

Taste and adjust the salt; serve in warm bowls topped with the onion, chili and herb mixture.