Thanks Benedict on Stuffing Cakes with Sage Hollandaise

 

When I think of Thanksgiving, stuffing is definitely the first thing that comes to mind. I enjoy turkey and all the other fixins, but it's the stuffing that I find the most comforting and satisfying.  Of course Thanksgiving is all about having lots of leftovers and and every year I get inspired to create something new. Last year I was inspired to serve a fried egg over my leftover stuffing and I thought this creation was a match made in heaven ...until this year when I watched Giada make this Thanks Benedict on Stuffing Cakes with Sage Hollandaise.  Stuffing, pancetta, a poached egg and some hollandaise sauce?  Why didn't I think of this sooner?

 

This is a fun dish that is easy to put together with your Thanksgiving leftovers.  The stuffing cakes take little to no time to prepare, the pancetta crisps up quickly and even the hollandaise is easy and quick to put together in the blender.  However, to be honest, I don't even think making the hollandaise is necessary.  I think leftover gravy would be just as good drizzled over top the Thanks Benedict. We found this dish to be very hearty and robust and really enjoyed the Thanksgiving-inspired take on the traditional Eggs Benedict.  This dish is certainly pretty enough to entertain with if you have guests over the holidays.

 

 Thanks Benedict on Stuffing Cakes with Sage Hollandaise

Recipe adapted from Giada De Laurentiis

found on Food Network

 Makes 6

 

 

Hollandaise
1/2 cup (1 stick) butter
3 egg yolks
1 tablespoon freshly chopped sage
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

 

 

Stuffing Cakes

2 cups leftover stuffing
2 eggs
1/2 cup Italian breadcrumbs
2 tablespoons olive oil
12 thin slices pancetta
1 tablespoon fresh lemon juice
1 tablespoon kosher salt
6 eggs, at room temperature

For the hollandaise: Melt the butter in a small saucepan over medium-high heat or in the microwave. Combine the yolks, sage, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate. Carefully drizzle the hot butter into the processor and keep blending until the sauce is thick and creamy. Pour the sauce into a small bowl and set aside.

For the stuffing cakes: Place the stuffing in a large bowl, breaking up any large clumps. Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs. Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2-inch thick. Repeat to make 6 stuffing cakes. Heat the oil in a medium skillet over medium-high heat and cook the cakes, two at a time until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm.

Cook the pancetta:  Place a large nonstick skillet over medium-high heat and cook the pancetta until browned and crispy, about 4 minutes on each side. Transfer to a paper-towel-lined plate.
  

Poach the eggs: Fill a small saucepan with 3 inches of water, and add the lemon juice and salt. Bring the water to a simmer over medium heat. Crack an egg into a small heatproof bowl and use the bowl to slowly slide the egg into the water. Use a wooden spoon to carefully stir the water around the egg. Cook the egg until the white has set and the yolk is still soft, 2 to 2 1/2 minutes. Remove the egg from the water with a slotted spoon and drain it on a paper-towel-lined plate. Repeat with the remaining eggs. 

 

To serve:  Place one stuffing cake on a plate. Top with 2 slices of pancetta, a poached egg and a generous drizzle of hollandaise sauce.

 

Happy Thanksgiving!!

 

Chicken Croquettes & Rotisserrie Chicken to the Rescue!

Rotisserie chicken.  I usually buy one every week.  Most weeks we have quite a bit of leftover chicken.  Over the years I've made lots of things with that leftover chicken: nachos, salads, chicken salad, soup, sandwiches, pizza, risotto, burritos, enchiladas, quesadillas, potpie, casseroles, pasta, and macaroni and cheese. I've literally beat all those options to death.  I was ready for a new take on leftover chicken.

During a recent trip to the library, I picked up this book, Rotisserie Chickens to the Rescue! by Carla Fitzgerald Williams.  The book has 125 simple recipes for already-roasted chickens, but does not have any pictures.  Saying that, it is a great source for fun and unique ways to use up that leftover chicken.  Not to mention, the book is available on Amazon for mere pennies, pretty much the cost of shipping(I have had great success buying used cookbooks from Amazon).  Thanks to this book, I now have a few new methods/recipes for using up that leftover chicken.

Last week I tried Chicken Croquettes for the first time and they were a big hit!  I love the possibilities with the chicken croquette.  You can dress them up and make them fancy or serve them just as is.  Either way they are delicious.  I love that you can make them your own by changing out the seasonings. I also like that they have a lot of serving options: on their own with a dipping sauce, on top of a salad, as a patty on a bun, mini-sized in little lettuce cups...you get the idea.  Lots of possibilities. I'm definitely going to be having fun testing different variations.

Chicken Croquettes
Adapted from Rotisserie Chickens to the Rescue!
Makes 4 servings
Sauce:
1/2 cup mayonnaise
1/4 cup chopped roasted red pepper
1 tablespoon sweet pickle relish, drained
2 teaspoons sweet paprika
Squirt of freshly-squeezed lemon juice
Pinch of cayenne (optional)

Croquettes:
2-1/2 cups small shreds rotisserie chicken, skin removed (some dark meat preferred)
1/2 bunch green onions, finely chopped (about 1/2 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup) *I subbed one finely chopped jalapeno
3 tablespoons mayo
2 tablespoons flat-leaf parsley
1 tablespoon Old Bay seasoning
2 teaspoons freshly-squeezed lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
20 individual soda crackers  (I used about 1/2 to 1/3 cup breadcrumbs)
1 egg, beaten with a pinch of salt

2 tablespoons vegetable oil, divided

Make the sauce: Stir the ingredients together in a small bowl and set aside.

Make the Croquettes: Toss together the chicken, onion, bell pepper (or jalapeno), mayo, parsley, Old Bay seasoning, lemon juice, Worcestershire sauce, and garlic in a medium bowl.  Crumble the crackers over the mixture, making fine crumbs (or pour in the breadcrumbs).  Pour the egg over all and toss well to combine.  Use a 1/3 cup measure to scoop up the mixture.  Form oval croquettes (I just made patties) about 3 inches long by 3/4-inch high by putting the mixture between the palms of your hands and pressing down firmly but gently.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat.  Add the croquettes and cook until golden brown on one side, about 4 minutes.  Turn and cook until the other side turns a light brown and the tops of the croquettes are firm to the touch, about 2 minutes.  Press down gently with the spatula and add more oil as needed.  Serve immediately with a dollop of sauce.

Notes/Results:  I really like the concept of a chicken croquette and see myself making these a lot.  I love the crispy exterior and the meaty interior.  I served mine with a lightly dressed couscous salad and it was a big hit.  A winner recipe for sure.

What do you like to do with your leftover chicken?  I'd love to hear!