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Pilgrim Eggs Benedict

This recipe is sponsored by Shady Brook Farms

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!

Pilgrim 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
  • Hollandaise
  • 4 Egg Yolks
  • 1 Lemon
  • 1 stick Butter melted
  • 1/2 cup Chicken Stock
  • Other
  • 4 Eggs
  • Paprika

Instructions

    Cornbread
    1. 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.
    2. Pour the butter mixture into a bowl with the buttermilk, stock, and eggs and whisk well.
    3. Add the sugar, cornmeal, flour, baking soda, and salt and mix to combine.
    4. Pour into a greased baking dish and bake at 375 for a half hour.
    Turkey
    1. Mix all the ingredients together to combine.
    2. 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.
    3. 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.
    Hollandaise
    1. Meanwhile, whisk the egg yolks with the juice from the lemon until lightened in color and fluffed up a bit.
    2. Place on a double boiler and whisk in the melted butter slowly.
    3. Continue to whisk until the mixture has thickened and reached an internal temp around 135.
    4. 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
    1. Bring salted water to a boil. Crack an egg into a mesh strainer. Shake out the excess egg white that falls through the strainer.
    2. Dip the strainer into the boiling water and shake the egg free into the water.
    3. Simmer about 3 minutes until the white is set and the yolk is still runny. Remove with a strainer.
    Build it
    1. 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.