The Day After Thanksgiving With SousVide Supreme

We know that the first sandwich stacked high with leftover Thanksgiving turkey is deliciously nostalgic.  So why not, go ahead and get it out of your system.  After you’ve had your fill, please join SousVide Supreme in the kitchen and try something new, by creating a few of our favorite dishes made with Thanksgiving leftovers.

Whip together our Manchego Turkey Spoonbread in minutes and serve it with Sous Vide Quick Poached Eggs, crisp bacon and hot coffee for a cozy brunch.  We baked ours in small ramekins for individual servings, however the below recipe works well for one large spoonbread; either way butter your baking dish and bake directly in the water oven.  Don’t forget the Sous Vide Cranberry Sauce, as it is the best accompaniment for this corn based dish.

For dinner, why not go French?  We love Sous Vide Oeufs en Cocotte served with Turkey Tartines.  Leftover cranberry sauce is folded into creamy fromage blanc and slathered onto toasted baguettes, topped with arugula and shredded turkey.  In fact, we love this meal for breakfast, brunch, lunch or dinner, as it pairs equally as well with a cafe au lait or a glass of wine.

We hope that you’ll put the classic sandwich aside and join SousVide Supreme for a festive Thanksgiving weekend.

Cheers!

SousVide Supreme - Turkey Manchego Spoonbread

Turkey Manchego Spoonbread
Serves 6

INGREDIENTS

  • Melted butter, enough to butter the ramekins
  • 1 cup (237 ml) water
  • 1 cup (237 ml) half-and-half
  • 3/4 teaspoon (4 ml) fresh rosemary, minced
  • 1 tablespoon (15 ml) honey
  • ¼ teaspoon (1 ml) sea salt
  • 2/3 cup (112 g) cornmeal
  • 2 ounces (57 g) Manchego cheese, grated
  • 2 eggs, separated
  • 3 ounces (85 g) turkey, cooked and shredded

INSTRUCTIONS

  1.  Adjust the water level for baking as follows:
    1. Elevate the bottom perforated grill about 1 inch (2.5 cm) on a non-rusting baking rack or baking platform.
    2. Fill 6 ramekins ¾ full with water and set them on the rack.
    3. Adjust the water level by adding or removing water to bring the water level to within ½ inch (1.25 cm) of the rim of the ramekins.
    4. Remove the ramekins and dump out the water.  Dry the ramekins and brush each with melted butter, set aside.
  2. Preheat the SousVide Supreme water oven to 195 F/90.5 C.
  3. In a medium saucepan on a traditional stovetop, bring the water, half-and-half, rosemary, honey and sea salt to a boil.
  4. Slowly whisk in the cornmeal.  Reduce the heat to low and stir constantly until all liquid is absorbed and the mixture is creamy, about 2 minutes.
  5. Pull the pan off of the heat and stir in the cheese until melted then stir in the egg yolks.
  6. Fold in the shredded turkey and set aside.
  7. In a separate bowl whisk together the egg whites until soft peak.
  8. Fold into the cornmeal mixture in three parts.
  9. Scoop the mixture into the prepared ramekins and bake at 195 F/90. C for 25 minutes.  Once cooked, remove from the water oven and let cool on a wire rack for 5-10 minutes before unmolding and serving.

 

Sous Vide Oeufs en Cocotte & Turkey Tartines

Sous Vide Oeufs en Cocotte & Turkey Tartines
Serves 4

INGREDIENTS

For Oeufs en Cocotte:
4 to 8 eggs
2 teaspoons butter (10 ml), room temperature, plus extra for ramekins
4 tablespoons (60 ml) heavy cream
Sea salt & freshly ground black pepper to taste

For Turkey Tartines:
8 thin slices of baguette, lightly toasted
6 ounces (170 g) fromage blanc
6 ounces (170 g) SousVide Cranberry Sauce
3 ounces (85 g) arugula, washed
16 ounces (454 g) shredded turkey
Extra virgin olive oil, for drizzling

INSTRUCTIONS

  1. Adjust the water level for baking as follows:
    1. Elevate the bottom perforated grill about 1 inch (2.5 cm) on a non-rusting baking rack or baking platform.
    2. Fill 6 ramekins ¾ full with water and set them on the rack.
    3. Adjust the water level by adding or removing water to bring the water level to within ½ inch (1.25 cm) of the rim of the ramekins.
    4. Remove the ramekins and dump out the water.  Dry the ramekins and brush each with melted butter, set aside.
  2. Preheat the water oven to 167 F/ 75 C for a soft yolk or 169 F/ 76 C for a hard yolk.
  3. Crack 1-2 eggs (whatever you prefer per serving) into each buttered ramekin, put ½ teaspoon (2.5 ml) of butter in each ramekin, pour 1 tablespoon (15 ml) of cream over the eggs and season with salt and pepper.
  4. Carefully put into the water oven on top of the perforated grill and bake for 15 minutes at 167 F/75 C for soft yolks or 15 minutes at 169 F/76 C for hard yolks.
  5. Meanwhile, in a medium bowl stir together the fromage blanc and cranberry sauce until well mixed.
  6. To assemble the Tartines:
    1. Slather each baguette slice with the cranberry fromage blanc, top with arugula and shredded turkey.  Drizzle with olive oil and serve with warm Oeufs en Cocotte.

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