We're Thankful For Dale Talde's Thanksgiving Ramen Recipe

thanksgivingramen
Dale Talde•

New York City chef Dale Talde is a former Top Chef star and co-owner of a growing mini-empire of Brooklyn restaurants with partners David Massoni and John Bush (the Three Kings, if you will). These include his namesake Talde, with additional locations in Jersey City and Miami, and the seasonal Thistle Hill Tavern.

We've asked chef to slide us some of our favorite recipes from TALDE. Coming straight from the kitchen of TALDE Miami Beach in the Confidante Hotel, this ingenious full Thanksgiving dinner in the form of a lovely bowl of ramen is one of them. With turkey, stuffing, cranberries and creamed spinach wontons, TALDE Miami Beach's Thanksgiving ramen is an impressive new way to fuse traditional holiday food with the Asian staples you crave. Make it at home and see for yourself — it's a labor of love, but well worth the effort. If you find yourself in Miami, it will be offered at the restaurant the whole month of November

This recipe calls for a play on tare, a thick Japanese soy dressing and dipping sauce. If you can't find it at your Asian grocery, you can substitute good-quality soy sauce.

We're Thankful For Dale Talde's Thanksgiving Ramen Recipe
No Ratings
Fill 202 Print
Prep Time
40
minutes
Cook Time
4
hours
Servings
4
thanksgivingramen
Total time: 4 hours, 40 minutes
Ingredients
  • 2.5 pounds baby spinach
  • 1 tablespoon garlic
  • 3 tablespoons shallots
  • 1 cup milk
  • 1 cup cream cheese
  • 1 teaspoon nutmeg
  • salt and pepper to taste
  • wonton wrappers
  • 1/2 loaf white bread
  • 1/2 cup onion
  • 1/2 cup celery
  • 1/2 cup fennel bulb
  • 2 teaspoons sage
  • 1 teaspoon rosemary
  • 1 teaspoon thyme
  • 1/2 cup bacon
  • 1 cup poultry stock
  • 3 eggs
  • 1/2 teaspoon celery seed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cranberries
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 pieces star anise
  • 2 pieces cardamom
  • 2 teaspoons yellow mustard seeds
  • 1 piece cinnamon stick
  • zest and juice of 1 orange
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 1/2 cups poultry stock
  • Scant 1/3 cup onion
  • 2/3 cup mushrooms
  • 3 tablespoons tare (can substitute soy sauce)
  • 1 1/3 tablespoons garlic puree
  • Scant 2 tablespoons honey
  • 1 tablespoon black pepper
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 sprigs sage
  • 1 whole boneless turkey breast
  • 2 quarts Ramen Broth
  • Fresh or dried ramen noodles
  • 3 pieces turkey breast
  • 1 piece Stuffing
  • Pickled cranberries
  • 4 pieces Creamed spinach wontons
  • Mushroom gravy tare
  • Kizami nori
Directions
  1. :::wonton filling:::
  2. In a large pan, sweat garlic and shallots. Add baby spinach and cook until it's wilted. Remove spinach from pan, remove excess water and roughly chop.
  3. Over medium-low heat, warm up milk and melt cream cheese into milk. Once melted, add spinach mixture and season with chili flakes, ground nutmeg, salt and pepper.
  4. Cool down mixture, stuff wontons and set aside.
  5. :::stuffing:::
  6. Sweat onions, celery, fennel bulb, and herbs. Cook until tender and cool down. Put croutons in a large bowl and mix in the vegetables, eggs, chopped bacon, stock, and celery seed. Mix until the croutons soak up all the liquids.
  7. Preheat the oven to 325°F. Use a ring mold to portion stuffing into 2-tablespoon portions and transfer to a sheet tray. Cover with aluminum foil and bake for 25 minutes. Remove foil and cook for 10 minutes. Stuffing should be firm and set up. Cool down and reserve.
  8. :::cranberries:::
  9. Put all ingredients except cranberries in a pot and bring to a boil. When sugar is dissolved, add cranberries and return to a boil.
  10. Remove from heat and cool. Pickle the cranberries for at least 24 hours.
  11. :::gravy:::
  12. Sweat onions and mushrooms in the butter.
  13. Add flour and cook into a roux.
  14. Add stock and tare (or soy sauce) and simmer untill thickened. Season with salt and pepper
  15. :::turkey:::
  16. Combine garlic, honey and black pepper and paint a turkey breast with it.
  17. Roll the breast up with the rosemary, thyme and sage and wrap tightly in plastic wrap.
  18. Place in an immersion circulator at 62.8 degrees C and cook for 3 hours. After cooking, transfer to an ice bath until completely cooled.
  19. Slice thinly and reserve for plating.
  20. :::plating:::
  21. Simmer stuffed wontons for 2-3 minutes until just cooked through. Add broth to a large bowl, then add cooked ramen noodles, wontons, turkey, stuffing and cranberries. Finish with mushroom tare and garnish with nori as desired.
 
Recommended