12 Jan2010

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We roasted a small turkey (12-14 pounds) for one of our holiday dinners and as expected, there were leftovers. It was a damson plum jam and chinese five spice basted turkey with very Asian influences so it seemed like a good idea to use the leftovers in an Asian inspired soup. I have posted the turkey recipe before, here, and it is a house favorite particularly since our pantry almost always has a supply of damson plum preserves from Sister.

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We shredded the leftover meat and set that aside. The whole carcass was broken up into manageable bits and placed in a pot with water, some chopped onions, celery and carrots. This was simmered for about 1.5 hours until there was a flavorful broth. Add salt and pepper to taste. You may also add concentrated homemade chicken stock if you like. Next, I strained this mixture and placed it back on the stove and added back in the turkey pieces, some of the leftover plum and five spice gravy, a bit of soy sauce and simmered for a few minutes. Half a package of vietnamese egg noodles were added and after a few more minutes some roughly chopped bok choy was thrown into the pot.

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Serve hot with some green chilis in vinegar on the side. It wasn’t brilliant, but it wasn’t bad either. Very satisfying and considering the minimal effort, definitely a keeper of a recipe for turkey leftovers…

 

COMMENTS:

  1. jtan says:

    I tried to replicate the Momofuku ramen noodle recipe. the broth was such laborious 4 hr task. Plus the pork belly, another 2 hours. It was worth it. Turned out to be a memorable noodle night. Check out the Momofuku Cookbook. David Chang is crazy brilliant.

    Jan 12, 2010 | 6:56 am

     
  2. Marketman says:

    jtan, I got the cookbook on my last trip to the states, and did the pickles. They turned out very well. Also got to eat at Momofuku with The Teen… :)

    Jan 12, 2010 | 6:58 am

     
  3. VickieB says:

    Sounds really yummy! A unique way of preparing leftover turkey aside from sandwiches :-) By the way, I just placed and order for Zubuchon and wanted to ask you how to re-heat the frozen lechon and sisig? Can’t wait to try it!

    Jan 12, 2010 | 8:45 am

     
  4. susie b says:

    We just did the best turkey minestrone with our left over holiday bird. Love love love turkey leftovers!

    Jan 12, 2010 | 8:53 am

     
  5. Marketman says:

    VickieB, the frozen stuff should come with instructions (that I wrote:) but if not, I can send you tips… Susie b, turkey with lots of veggies, sounds good to me!

    Jan 12, 2010 | 9:21 am

     
  6. i love sta.rosa says:

    i always like the way you prepare the food, hindi ko man maluto yung turkey, i always try na prepare ko yung food ng hubby ko na katulad ng sayo na parang fine dinning… Good day!

    Jan 12, 2010 | 9:40 am

     
  7. Mimi says:

    If you come to Singapore anytime soon, taste the salt ramen at Santouka at the Central Mall. It is just a super small corner place, which is hard to find. Although the queue is long, the broth is worth the wait. Now I want to eat ramen, oishi!

    Jan 12, 2010 | 9:50 am

     
  8. emsy says:

    Soups are so easy to make, like this one…I don’t know why I don’t make them so often. It’s like dump and forget for four hours! I should buy noodles next time i do the groceries so I’ll be forced to make soup!

    Jan 12, 2010 | 10:12 am

     
  9. Connie C says:

    With turkey meat being relatively flat compared to chicken or duck meat, I usually boil the left over carcass and chopped up meat till tender then add cream of mushroom soup in the end. This of course will not work with MM’s Asian flavored turkey.

    Another way is to make turkey molo by adding some chopped shrimps, minced water chestnuts, minced garlic and scallions, salt and pepper to the shredded or chopped leftover meat and stuff the mixture in molo wrappers to throw into the boiling soup. For an even more flavorful broth, I add a few slivers of ginger and some minced dried or fresh shrimps.

    Jan 12, 2010 | 10:24 am

     
  10. Vicky Go says:

    Bet you MM’s turkey noodle soup is better than any “Jewish penicillin” preparation! Should be in the armory to fight H1N1!!!!

    Jan 12, 2010 | 10:36 am

     
  11. pegi says:

    For my leftover turkey, I cook it “paksiw na lechon” style, sometimes, I made veggie lumpia out of it.

    Jan 12, 2010 | 1:33 pm

     
  12. Artisan Chocolatier says:

    We too just had leftover turkey for lunch. Made for the kids turkey on whole wheat for their baon this morning.

    Susie B….does it mean you have one less bird roaming around your backyard?

    Jan 12, 2010 | 2:14 pm

     
  13. sheila says:

    dear marketman,
    searching the word dill and some other herbal veggies i found your web page. I currently live in Iran but plan to go to Dumaguete-phillipines. have some questions i would appreciate if you answer me by mail. Iranian dishes need some special herbs and vegetables i would like to know if there are over there.such as Dill,fenugreek,leek, Coriandrum sativum,parsely,….Do you know if i can find them there? Or should i ask someone to send me?is there any possibility i can plant them there because of the hot weather. do you have red beans, split peas,or what kind of beans in all can i find easily in the market, just names pleas. your info would help me soooo much. thanks in advance.

    Jan 12, 2010 | 3:54 pm

     
  14. sheila says:

    i forgot to mention. I am fond of cooking!!!!

    Jan 12, 2010 | 3:55 pm

     
  15. eD says:

    I’m a recent convert on “brining” meat these days. The meat does come out juicier and succulent inside when you bite on them. ‘Tried the Momofuku fried chicken recipe the other day and the dish was such a hit that I’ll prolly make that my default recipe for fried chicken these days. So easy to make too. I might tweak the recipe a bit later though … maybe try to infuse some adobo flavor to the chicken or something, hehe.

    So which David Chang’s restos did you get to eat at, was it at the Noodle Bar or SSam Bar? Not sure if you got to watch Bourdain’s visit to one of David Chang’s restos (SSam Bar, I believe) but here’s the link: http://www.youtube.com/watch?v=OF_GyjiYs7s

    Jan 12, 2010 | 5:09 pm

     
  16. Marketman says:

    eD, thanks for the link. We were at the original restaurant, I think that’s the Noodle Bar? Not sure… And yes, brining works. Even on prawns. :) Sheila, hello. I am not familiar with Iranian food but I can give some tips on the items you listed. You are headed to Dumaguete, a quaint and small university town in the Visayas (southern Philippines). It is QUITE SMALL by city standards. And while I have never been there myself, I would guess that many of the herbs you list may be a bit difficult to find. In Manila, or Cebu, the second largest city, there are sources for dill, leeks, coriander and flat leaf or Italian parsley… but I doubt it would be so easy to find it in Dumaguete unless there are local growers of herbs… as for fenugreek, I don’t think I have ever seen it here. As for expectations of food in Dumaguete, you can expect to have access to seafood and chicken. Lamb might not be so easy to source on a regular basis. As for grains, you will find rice for sure, but other wheat based grains could be a problem. There will be some beans (mung, black, white, red) in the groceries but since these last months, you may want to bring some supplies along. There is an Iranian cultural center located in Makati (Manila) that may be able to help with your questions. I do not have their contact details, however. Best of luck with your visit to Dumaguete.

    Jan 12, 2010 | 7:00 pm

     
  17. Rona Y says:

    @Sheila–My mother is from Bacolod which is a larger city in the Visayas and those ingredients are very difficult (almost impossible) to find there, so I can imagine they’re even more difficult to find in Dumaguete. You can try bringing your own seeds, but they may not thrive unless the seeds are specific for that type of climate.

    Jan 12, 2010 | 8:09 pm

     
  18. Jeff says:

    MM, Speaking of Momofuku, have you ever had the chance to visit his bakery, Milk Bar? It is so delicious and inventive…Coincidentally, I am actually making their crack pie right now ( my second time), really addicting….

    Jan 13, 2010 | 12:21 pm

     
  19. Bonnet Ongoco says:

    Hello Mr. Marketman im wondering if you are buying turkey live or dressed… im from Quezon City… i can give you a reasonable price. here is my contact number 09174981101. Tnx sir ill be waiting for your response.

    Apr 2, 2010 | 2:58 pm

     
 

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