Lemongrass and pandan stuffed roast turkey plus how I cooked the leftovers

casaveneracion.com Lemongrass and pandan stuffed roast turkey

*Originally posted in October 13, 2009 after the Ondoy floods, I am reposting these turkey recipes for those who are looking for creative ways to prepare leftover turkey meat. Two turkey leftover recipes in this post — and don’t miss the additional list at the end of the second recipe.

The week after typhoon Ondoy hit the country and people were panic-buying and hoarding, I found myself staring at supermarket shelves devoid of meat and vegetables (you can read the long version, if you like). What there was plenty of were turkeys. Lots of turkeys. And they were on sale.

And I wrote then: At P200 per kilo that’s cheaper than beef and premium pork cuts. I got a whole 5-kilogram turkey — that should last us for three days or more, I will just need to get creative and come up with several different dishes using the same bird.

So, I did.

casaveneracion.com Lemongrass and pandan stuffed roast turkey

casaveneracion.com Lemongrass and pandan stuffed roast turkey

casaveneracion.com Lemongrass and pandan stuffed roast turkey

I roasted the turkey, stuffing the cavity with lemongrass and pandan leaves, and I roasted the bird in a pan lined with ingredients for smoking — tea, cinnamon sticks, black peppercorns, Szechuan peppercorns, bay leaves… That was the first dish and it turned out great.

But what I really intend to share is how I made the turkey last for more than three days by cooking the meat in many different ways including a soup, a dish with creamy gravy, quesadillas… I wasn’t able to document all but here are the recipes for the soup and the dish with creamy gravy.

Please click the link to page 2 for the turkey and cabbage soup recipe.


  1. misao says

    hi ms. connie! this is timely. just had thanksgiving dinner 2 nights ago.

    i’ve done quite a few things with our leftover as well. i did something like your “steak” with gravy. also made turkey sandwiches for my husband’s “baon” and i stir-fried some of the odd slices.

    i will try to make the soup (if my mother-in-law has not yet thrown the bones away).

    thanks for the idea!

  2. Ian says

    hi Ms. Connie,

    I would really like to try the “Turkey steaks with creamy mushroom gravy” =) they sure look tasty and yummy.

    By the way where did you get your turkey? I live in Bulacan so I’m guessing that the malls there don’t have a turkey sale or even turkey for that matter =)

  3. lainey says

    Hi tita Connie,

    This is awesome. Thanksgiving is coming up and you just gave me good ideas for the leftover meat. One can only have too many turkey and cranberry sandwiches! Two years ago, I used the “sinigang mix” as a rub for the turkey. I also injected it with lemon juice, and put lemons in the cavity before baking it. That’s the most popular fowl in our family (so far).

    I think your blog is wonderful, it’s a great way for me to keep in touch with my roots. My mom passed away last year and she didn’t write down her recipes. Though I was her Sous chef, I’ve had to keep guessing the proportions since she never measured anything. But I found your lengua recipe and it tasted just like my mom’s!

    Thank you so much and I bid you and your family good health!

    PS – can you give Carla my email addy? I miss her…we were friends in SPCP (my maiden name is gaza). But I’m in North Cali now and I can’t find her on FB. Thanks again!!!