Sunday, November 24, 2013

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
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!!


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