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.

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.

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.