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