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

casaveneracion.com Turkey and cabbage soup

Recipe: Turkey and cabbage soup


  • 4 generous slices of turkey meat (from the breast), each about half an inch thick
    a bunch of turkey bones (if you have ham bones, throw them in too)
    a small head of white cabbage, shredded
    a carrot, peeled and roughly chopped
    4 cloves of garlic, minced
    an onion, sliced
    freshly ground pepper


  1. Place the bones in a pot. Add enough water to cover, about six to eight cups. Add the garlic and onion. Bring to the boil, lower the heat and simmer for at least 30 minutes.

    Remove the bones (if you have more than enough for the soup, save some of the broth for the gravy in the next recipe). Season the broth with salt and pepper. Add the shredded cabbage and chopped carrot to the broth. Simmer for another 15 minutes.

    Add the turkey breast, taking care not to break the slices. Continue simmering until they turkey slices are heated through.

    To serve, place a slice of turkey in each bowl. Top with the vegetables and pour in the broth. Garnish with more freshly ground pepper. Serve hot.

Cooking time (duration): 60

Number of servings (yield): 4

Please click the link to page 3 for the turkey “steaks” with creamy mushroom gravy and, after that, links to more turkey leftover recipes in the archive.

Pages: 1 2 3

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

14 Responses

  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. Hershey says:

    wow, you have handy tool for trussing the turkey :D

  4. Ian says:

    hi Ms. Connie,

    Thanks for the reply, you rock :)

  5. 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!!!

  6. Ernest says:

    Hi Ms Connie. I will try to roast a turkey this coming noche buena. This is going to be my 2nd time with a turkey. The last one was more than 20 years ago when my father did one for the family, also for noche buena. Now I’m thinking of doing of this one away from home, here in the UAE. I think I prefer this one than the one stuffed with rice, simpler and for a beginner like me. Now about the pandan leaves, it’s not available here. Can I substitute something? Thanks and Merry Christmas.