Thanksgiving Eggs Benedict
October 27, 2016
This time of year, the cravings for Thanksgiving flavors start to hit me and they don't stop for a long time. I like to weave the flavors into my favorite foods to hold myself over. This way I won't actually have a turkey dinner and spoil the big event. I had someone over for brunch and was excited to see how the Thanksgiving flavors would work in an eggs benedict. I swapped out the English muffin for a fresh slice of cornbread that actually was flavored with some classic stuffing flavors. I also added a little cranberry sauce to the Shady Brook Farms ground turkey and formed little sausage patties with it. The kicker though in my opinion, was adding a little gravy twist to the hollandaise sauce to bring it all together.
Cook some onion and celery in butter to start the cornbread. The "stuffing" cornbread bakes for a half hour. Yum! Thankfully there was plenty of extra cornbread to snack on the whole day. Mix the turkey ingredients and form the patties. Cook them in a pan to brown on both sides. Then finally make the hollandaise sauce. The gravy here is just a little stock that I used to deglazed the pan I cooked the turkey patties in. Mix it in the hollandaise and it's ready for action. Then just stack them up! Everything about this decadent brunch screamed Thanksgiving. I could eat that gravy hollandaise with a spoon though. The Shady Brook Farms Ground Turkey was a natural fit in this recipe, and I was excited to use it because I actually was visiting one of their farms earlier this week and it was such a nice time. I got to meet the farmer and even hold a baby turkey. I will definitely be talking more about this a few months down the road, but for now you can check out 700 reasons to get a glimpse of the farms for yourself!
Thanksgiving Eggs Benedict
- 1 stick Butter
- 1 small Onion diced
- 3 ribs Celery diced
- 3 Jalapenos seeds removed and diced
- 1 teaspoon Thyme
- 1 pinch Sage
- 3/4 cup Buttermilk
- 3/4 cup Chicken Stock
- 2 Eggs
- 1/2 cup Sugar
- 1.25 cups Cornmeal
- 1 cup Flour
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- Turkey Patties
- 1 pound Shady Brook Farms Ground Turkey
- 1 cup cranberry sauce
- 1/2 cup grated parmesean cheese
- 1/4 cup Chopped Parsley
- 1 Egg
- 1/2 cup Breadcrumbs
- Salt and Pepper
- 4 Egg Yolks
- 1 Lemon
- 1 stick Butter melted
- 1/2 cup Chicken Stock
- 4 Eggs
- Saute the onion, celery, and jalapeno in the butter for about 5 minutes. It will be a lot of butter. Add the thyme and sage and remove from heat.
- Pour the butter mixture into a bowl with the buttermilk, stock, and eggs and whisk well.
- Add the sugar, cornmeal, flour, baking soda, and salt and mix to combine.
- Pour into a greased baking dish and bake at 375 for a half hour.
- Mix all the ingredients together to combine.
- Form patties with your hands and cook in a skillet on medium low to brown on both sides and cook through. Be careful because these will burn easily, there is a high sugar content from the cranberry sauce.
- Remove from the pan, and deglaze the pan with the chicken stock (from the hollandaise ingredients. Scrape all the good stuff off the pan and allow to simmer for 5 minutes to reduce.
- Meanwhile, whisk the egg yolks with the juice from the lemon until lightened in color and fluffed up a bit.
- Place on a double boiler and whisk in the melted butter slowly.
- Continue to whisk until the mixture has thickened and reached an internal temp around 135.
- Remove from heat. Pour the chicken stock mixture from the turkey skillet through a mesh strainer and into the hollandaise, whisking to combine.
Poach the eggs
- Bring salted water to a boil. Crack an egg into a mesh strainer. Shake out the excess egg white that falls through the strainer.
- Dip the strainer into the boiling water and shake the egg free into the water.
- Simmer about 3 minutes until the white is set and the yolk is still runny. Remove with a strainer.
- Place a 2 squares of cornbread down on a plate. Top with the turkey. Then the egg, then a generous scoop of hollandaise. Sprinkle with paprika before serving.