Paksiw-Style Turkey: Savory Leftover Turkey Stew

After Thanksgiving, the inevitable question arises: what to do with leftover turkey?

Try this easy turkey paksiw recipe. It creates a tangy, savory sauce inspired by the Filipino classic and works with any cooked protein. Leftover turkey is ideal because it’s already cooked — and if it’s a bit dry, the paksiw will help moisten and flavor it.

The holiday season is a great time to give leftovers a fresh twist. Paksiw typically uses pork or lechon, but it’s versatile and can be made with fish, vegetables, or any roasted meat. I recommend serving this with white rice to soak up the sauce.

This turkey paksiw balances tangy vinegar, sweet brown sugar, and rich lechon sauce to revive your Thanksgiving bird. The flavors are bold and aromatic, turning leftovers into a comforting, vibrant dish that bridges traditional American and Filipino cuisine.

Before we get started…

This recipe makes a stew-like sauce and assumes your turkey is already cooked and chilled. Prepare the sauce, then add the turkey only to warm it through — do not fully recook the meat. If you don’t have lechon sauce, leftover gravy can be substituted; keep in mind gravy may be saltier, so taste and adjust seasonings.

When measuring brown sugar, packing it down yields a more accurate volume measurement because brown sugar tends to trap air. For best precision, weigh ingredients when possible.

How to make turkey paksiw

Begin by sautéing the aromatics.

Next, add the core flavor ingredients: brown sugar and vinegar to create that balance of sweet and tang.

• 

• 

Stir in the lechon sauce (or your chosen substitute). I used Mang Tomas in this example, but choose what you like and adjust salt and sweetness to taste.

Finally, add the leftover turkey and heat gently until warmed through. Serve immediately with rice or your preferred side.

Recipe