Having the wonderful fortune of having the holiday buffets at Lockwood prepared by the Executive Chef of the Palmer House, Stephen Henry, I will be out of town for the next few days enjoying the holiday. As such, I thought I’d throw out a teaser with a Thanksgiving note. Sorry no photo is attached as I didn’t seem to have saved it, but I believe it will appear very soon in a publication somewhere (whose link will appear here). So be kind to your in-laws, don’t be paralyzed by the economy, and be thankful for whatever it is that makes you happy in this mad, mad world!
The Day After Thanksgiving Wild Turkey Hangover Helper
This dish is perfect for a brunch or as a dinner appetizer the day after Thanksgiving…The rich ingredients also works wonders if you’re suffering from a hangover.
The base is made simply from the leftover stuffing. It is formed into a ring mold and then pan fried on a griddle in clarified butter. In addition to using the leftover stuffing, the leftover sweet potatoes are pureed and combined with a small amount of cream. If there are no leftover sweet potatoes, leftover gravy can be used in place. And there’s even an attractive way to use the cranberry sauce that finishes it off.
salt and freshly cracked black pepper
2 oz clarified butter
12 oz Stuffing; recipe follows (or use your own!)
4 ea fresh farm eggs
1 recipe Sweet Potato Puree; recipe follows
homemade cranberry sauce; blended with small amount of water
frisée lettuce (optional)
Ingredients for Stuffing – Yields stuffing for 1, 12# turkey
2 oz olive oil
1½# good quality, sweet Italian sausage removed from casing
12 oz onion; peeled and medium dice
8 oz celery root; peeled and medium dice
8 oz carrot; peeled and medium dice
1# day old sourdough bread; toasted and cut medium dice
3 ea eggs
2 oz milk
1 oz Armagnac
6 leaves sage; finely chopped
Ingredients for Sweet Potato Puree
1 medium sweet potato; or leftovers from Thanksgiving dinner
1 oz olive oil
4 oz unsalted butter
Preparation for the Stuffing
· Heat a 12” sautoir with the olive oil over medium high heat and add the Italian sausage.
· While cooking break up in a pan with a whisk. Once beginning to brown, add onions and brown. Add carrots and celery root and cook until translucent.
· Remove from heat and cool to room temperature. Add Armagnac, sage, eggs and milk. Adjust seasoning. For best results, refrigerate overnight before stuffing in the bird.
Preparation for the Sweet Potato Puree
· If not using leftovers from Thanksgiving dinner, pre-heat oven to 350? F. If you have leftovers, heat in the microwave or wrapped in aluminum foil in the oven.
· Wash the sweet potato and toss with the olive oil and a pinch of salt. Bake in the oven for about 45 minutes or until tender.
· Heat the butter over high heat in a heavy gauged sauté pan and cook until brown (nutty aroma will develop). Strain immediately through cheesecloth.
· Remove sweet potato from aluminum foil, peel with a paring knife and place in a Vita-Prep blender. Add the brown butter and process on low speed. Gradually add enough water to assist in the blending and to create a sauce-like consistency. Season to taste and keep warm in a hot water bath.
· Pre-heat conventional oven to 350? F.
· Form stuffing into ring molds (or into patties by hand if unavailable) and set aside.
· Heat clarified butter on a flat top griddle or in non-stick sauté pans over medium high heat. Add the stuffing and cook golden brown. Flip and repeat on second side. Transfer to the oven for 5 minutes to heat through. Remove from oven and transfer to paper toweling to soak up any excess oil.
· In the meantime, cook the 4 eggs sunny side up in a non-stick sauté pan. If desired, transfer to a cutting board and trim off excess whites using a round ring cutter. Place atop the browned stuffing.
· In the bottom of heated bowls, ladle 2 oz of the sweet potato puree for each serving.
· If desired, garnish the plate with the frisée and micro red mustard greens.
· Top with the stuffing and egg and garnish the plate with drops of the cranberry sauce.