This eggs benedict with a Thanksgiving twist has everything you could want in a Thanksgiving brunch! But here is the most important thing to remember – GRAVY HOLLANDAISE! After cooking the turkey patties, I deglazed the pan with a little chicken stock and it created an intensely flavored liquid I could easily add to the hollandais to make it taste like gravy. Amazing!
You could do something like this with leftovers, and I have a few tips for that at the end of the post, but making all these ingredients for this dish as a pre-thanksgiving or friendsgiving brunch really makes it special!
The inspiration for Thanksgiving Eggs Benedict
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. Mixing up some ground turkey with cranberry sauce was another great twist. The kicker though in my opinion, was adding a little gravy to the hollandaise sauce to bring it all together.
Make the “stuffing” cornbread
To make the cornbread taste like stuffing, I cooked some onion and celery in butterfirst, then added sage and time. I also mixed in some chicken stock to the batter along with the usual buttermilk. This bakes for about a half hour. It came out awesome and would be a great side dish on it’s own!
Yum! This makes a great base level for our Thanksgiving eggs benedict stacks! Thankfully there was plenty of extra cornbread to snack on the whole day.
Make the turkey cranberry patties
For this, I was thinking about what I would put in meatballs or sausage, but with a Thanksgiving twist. I ended up doing parsley, parmesan, and breadcrumbs like a regular meatball, then added cranberry for the Thanksgiving twist!
Sear the turkey patties in a pan on both sides until cooked through. A perfect middle on our Thanksgiving eggs benedict stack!
Make the gravy hollandaise
Then finally make the hollandaise! It starts like any other hollandaise – whisk egg yolks and lemon, then drizzle in hot butter. Then I added the gravy! 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. I was worried it might cause the sauce to break but it worked just fine!
Serving the Thanksgiving Eggs Benedict
Start with the cornbread, then the turkey, then a poached egg, then the amazing hollandaise! A beautiful stack of Thanksgiving eggs benedict! I realize I didn’t give instructions for poaching eggs in this post. I follow the mesh strainer method from this post.
Everything about this decadent brunch screamed Thanksgiving.
I could eat that gravy hollandaise with a spoon though. Look at that beautiful egg yolk dripping down the Thanksgiving eggs benedict!
Twists on the Thanksgiving Eggs Benedict
I mentioned you could do this with leftovers. If I was doing it with leftovers, I would put down a base of stuffing, then add turkey – preferably dark meat. Then just top it with a poached egg and make the hollandaise like I did with a little gravy in it!
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
- 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
- 1/2 cup chicken stock
- 4 egg yolks
- 1 lemon
- 1 stick butter melted
- 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.
- 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.