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November 20, 2007

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Wow, that looks mighty tasty! Kudos for yet another inspired interpretation. I don't think I ever want to roast a large turkey though. Maybe a large chicken. In any case, the brown skin looks delicious. (that's what she said - ew.)

Gravy clashing with the stuffing? Why not shift it sideways into Filipino territory with Lechon Sauce? Yum-O!

I have lost track of the number of times I laughed out loud while reading this post :) A visit here is always in order when I'm feeling overworked and stressed!

This stuffing sounds really, really, really good! I could probably put some in a bowl, forget everything else, and eat it as is! Another ingenius Filipino dish by you...love it! I look forward to adobo turkey next year :)

i remember it was yesterday (or the other day) Manila Market wrote about fried chicken..i wanted to leave a comment i love fried chicken but Roasted Chicken are definitely the best..(i hesitated of course) good thing you made this post..i will finally have my own feast of the eyes...your photos are "finger lickin good"...yummy!!

Genius!!! Looks sooo delicious!!! I've never seen longganisa used that way! How do you come up with these crazy yet oh sooo yummy recipes?

As you know who says, Yummo! Maybe a sage infused longganisa with the pandesal would make this even more of a fusion combination. Hmmm, you can either tackle adobo-izing the turkey or adjust the longga so it won't clash. Not sure which one is easier to tweak. But your plate makes me feel sleepy, all that natural tryptophan or whatever it is in the turkey. Sigh another reason to want Lickable computer screens. Or at least scratch and sniff.

aww hellz naw! is this what i'm missing out on in the Burnt Lumpia festivities?? I'm jealous since I will probably never have the patience to make something like this. Ain't no nearby pan de sal digs in Berkeley, and I am not about to make some out of scratch. Maybe when I'm old and married like you (just kidding about the old part :). I make turkey adobo w/ our leftover turkey EVERY YEAR. Just make some w/ the leftovers if you're craving it! It's so easy and tasty. Let it marinate for a long ass time over low ass heat or else you'll overcook the meat! And hand-shred the turkey into thin strips before you throw it in the pot. Turkey-slice adobo = ew. This over freshly steamed white rice = heaven.

Haha! Mashed ube and gravy! Seriously though, I have a feeling your ingenious longanisa-pandesal cretion might work with your orange lumpia sauce.=)

Never mind the turkey -- I'm not a fan. But stuffing, whether with fruits, nuts, sausage, or out of a box, I adore! And yours sounds delicious. Joey's right, I could just eat this stuffing on its own. Oh, how I miss stuffing. That and pumpkin pie are the only reasons I wish we celebrated Thanksgiving.

1. Dude, where's the rice?
2. I drench food in gravy, too--especially rice.
3. This makes a Filipina American proud.
4. Turkey adobo sounds totally intriguing! I say to it--if not this year, then maybe next for your turkey experiment.
5. Now I want me some stuffing. I didn't have stuffing until I was about 16, and it was Stovetop. I think my parents have had a box of Mrs. C's sitting around for a few years, though. Hmm ...

Happy Thanksgiving! Whoa 10-lbs of turkey for just you and your wife and still a lot!

Reading your funny post helps me relax and take off some of the stress I'm having at the moment cooking all day, the only thing left to cook tomorrow is Tom.:D
Love your stuffing, must try that with chicken.

ha ha. will definitely try this tasty idea on some chicken.

Happy thanksgiving!! (erratum:oops i mean roasted turkey :-) sorry im sometimes dyslexic :-)in writing and speaking LOL

Best darn turkey I'v seen this side of the Mississippi. Looks good enough to eat.

my mom makes miracles with leftover turkey...after Thanksgiving lunch, she takes leftover shreds of turkey and makes it into chicken sopas at night. later on the week, turkey marinara or fried rice.

...i still have yet to see a stuffed turkey.

I thoroughly enjoyed this post, Marvin and I do understand your turkey try-outs. Good prepartion for when the tradition will be that you and your wife hosts the family.

Dude. It's all about that lechon.

Every time I bring a white kid home (my boyfriend excluded. Homie's Polish, which I've determined is the Philippines of central Europe)they get horrified when they see gordy sitting right in the middle of the table with an apple in his mouth... that is, until they taste his delectable insides. Then they eat so much they get drowsy...

... And easily tempted to a bowl of chocolate meat.

Lechon sauce, Manggy? That's not a bad idea at all! Thanks.

I'm glad I could relieve some of your stress Joey!

Thanks dhanggit. It's always a tough choice between fried and roast chicken.

Hi Jen. Not really sure how I come up with my ideas. They just happen;)

Hi Mila. I thought about adding the usual herbs of sage and rosemary to my stuffing, but was unsure of how they would play with the longanisa.

What up Krizzy Kriz? There MUST be some kind of Asian grocery store up in Berzerkley! Great idea with the leftover turkey adobo.

I think you might be right, Ruy. Those flavors may be meant for each other.

Thanks Katrina! You know, you don't need much reason to celebrate Thanksgiving. Just go ahead and do it!;)

Hi Julie. Although I didn't make any rice, there was plenty of it over at my grandma's for T-day. More on that soon...

Hey Dub C. Yes, 10 lbs. is a lot for us. But not a drop of it is wasted. I make sure we eat it all and use the carcass for stock.

Hi oggi. I hope your t-day wasn't too stressful;)

Thanks desie! It would go wonderfully with chicken.

Thanks again dhanggit!

Thank you Dave.

Hi Janice. There are so many things one can do with leftovers aren't there?

Hi Cynthia. Yes, I do like to think of it as practice. Someday we hope to be the hosts.

Sara, the Philippines of central europe?!! I died laughing from that. Great call, I will always refer to Poland as that now! And yes, my white wife is now a lechon convert.

To Kriz up in Berkeley, my old stompin' grounds (Go Bears!):

Is Musashi's (Dwight and Shattuck) still around? A small grocery store, for sure, but it'll do in a pinch. No pan de sal though.

Of course, there's always 99 Ranch Market in El Cerrito/Richmond (they have pan de sal for sure), as well as Oakland Chinatown - just get off at the 12th St exit on BART. Hope this helps.

best thing abt turkey for me is left over turkey and stuffing for turkey sandwiches:)

I also have used challah bread for stuffing, often in the past. I actually loved the bread so much that I started to buy large quantities from Holy Food Imports (www.holyfoodimports.com) because I have such a large family, and we love the high quality of the products from HFI.

Thanksgiving Filipino style <3, Filipino's are known to be one of the greatest cooker at all times, when I was a teenager we got a Filipino nanny and promise shes good in cooking hate to admit but she's really better than my mother, I love the way you plate your thanksgiving dishes they are all looks like so delicious.

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