The moist maker: Thanksgiving leftover sandwich with spatchcocked turkey, sausage stuffing, gravy-soaked bread and cranberry sauce
Binging with Babish · ♥ 76.8K likes · 3.3M views · 30 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- artisanal bread
- turkey
Cube the bread, spread it on rimmed baking sheets and dry low and slow in a 200 degree oven, about an hour and a half to two hours, into croutons; cool.
Spatchcock the turkey: cut out the spine staying close to it, remove the wishbone, and press the bird flat.
- ½ cup kosher salt
- 1 tsp baking powder
- turkey spine and turkey neck
Season the turkey liberally with the kosher salt mixed with the baking powder.
Cut the spine and neck into two-inch segments with a cleaver.
- oil
- vegetables
Brown the turkey pieces in a little oil; add the vegetables before the fond gets too dark, since the steam stops it burning.
- fresh thyme
- 2 whole bay leaves
- 12 cup store-bought turkey stock
Add thyme and bay leaves, cover with the turkey stock, and simmer a couple of hours to fortify it.
For the cranberry sauce, bring to a simmer and cook about 30 minutes until thick.
- onions
Roughly chop unskinned onions and aromatics, scatter them in a foil-lined rimmed baking sheet as drip catchers so the drippings do not burn, and set the turkey on a wire rack above them.
Roast in a 425F convection oven about 45 minutes, until the breast registers 155 and the thighs around 175.
After about an hour and a half the stock should be reduced by about four cups.
Rest the turkey at least half an hour; for the leftover sandwich let it cool completely.
- 1 lb pork
- 1 tbsp chopped fresh sage
- 1 cloves garlic
- S&P
Mix the pork with sage, garlic, salt and pepper into a sausage.
- chopped parsley
- chopped fresh sage
- picked fresh thyme
Toss the cooled drained sausage, croutons, sauteed vegetables, parsley, sage and thyme together and let it cool.
Mixing the stuffing and tempering eggs
- egg
- stock
Temper the eggs with a little warm stock so they do not scramble, then mix them in with more stock until saturated enough to press into a mass.
- schmaltz
Grease a casserole with schmaltz, pack in the stuffing and bake in a 400-something degree oven.
- ¼ cup chicken fat
- 4 tbsp flour
Whisk the chicken fat and flour into a roux, cooked a little darker than blonde.
- stock
- bread
Add the stock slowly, whisking each addition into a smooth paste before adding more, for a lumpless gravy.
Spread cranberry sauce on the bottom and top slices; layer white meat and a thin patty of stuffing.
Whisk the cooled gravy smooth and soak an untoasted slice of bread in it thoroughly; lay it in the middle.