Chicken, Duck & Turkey

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.

casaveneracion.com Turkey and cabbage soup

Recipe: Turkey and cabbage soup

Ingredients

  • 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
    salt
    freshly ground pepper

Instructions

  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.

casaveneracion.com Turkey and mushrooms with gravy

Recipe: Turkey “steaks” with creamy mushroom gravy

Ingredients

  • 8 slices of turkey meat (used breast meat), about 1/4 inch thick
    1/3 c. of butter
    2 tbsps. of flour
    1 can of mushrooms (I used straw mushrooms), drained
    1 to 1-1/2 c. of turkey broth or mushroom water or a mixture of the two
    salt
    freshly ground pepper
    1/2 c. of cream

Instructions

  1. Heat two tablespoonfuls of butter in a frying pan. Quickly pan-fry the turkey slices just until lightly browned. Arrange the browned turkey on a serving platter.

    Cook the mushrooms in the remaining butter just until heated through. Scatter the mushrooms on top of the turkey.

    Add the remaining butter to the pan. Dump the flour all at once, stirring to prevent lumps from forming. Cook, stirring occasionally, for about five minutes or until the mixture is golden brown.

    Pour in the broth (or mushroom water) in a thin stream, stirring as you pour. Cook the gravy until smooth and thickened (use more or less liquid for the consistency that you prefer). Season with salt and pepper. Turn off the heat. Pour in the cream. Stir the gravy once so that trails of cream remain distinct.

    Pour the gravy over the turkey and mushrooms. Serve at once.

Cooking time (duration): 15 minutes

Number of servings (yield): 4

More leftover turkey recipes:

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