Turkey Sausage Eggs Benedict
- 4 Servings
- 30 mins Prep Time
- 1 hr 15 mins Total Time
- 1 lb. 85% Lean / 15% Fat Ground Turkey
- 1 cup cranberry sauce
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1/2 cup breadcrumbs
- Salt and pepper
- 1 stick butter
- 1 small onion, diced
- 3 ribs celery, diced
- 3 jalapeños, seeds removed and diced
- 1 tsp. thyme
- 1 pinch sage
- 3/4 cup buttermilk
- 3/4 cup chicken stock
- 2 eggs
- 1/2 cup sugar
- 1 1/4 cups cornmeal
- 1 cup flour
- 1/2 tsp. baking soda
- 1 tsp. salt
- 4 egg yolks
- 1 lemon
- 1 stick butter, melted
- 1/2 cup chicken stock
|Serving Size||1 eggs Benedict|
|Amount Per Serving|
|Calories from Fat|
|% Daily Value*|
|Total Fat 73g||94%|
|Saturated Fat 38g||190%|
|Trans Fat 2g|
|Total Carbohydrates 129g||47%|
|Dietary Fiber 2g||7%|
Vitamin D 15%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Saute 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.
Step 2Pour the butter mixture into a bowl with the buttermilk, stock, and eggs and whisk well.
Step 3Add the sugar, cornmeal, flour, baking soda, and salt and mix to combine.
Step 4Pour into a greased baking dish and bake at 375 for a half hour.
Step 5Mix all the ingredients together to combine.
Step 6Form 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.
Step 7Remove 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.
Step 8Meanwhile, whisk the egg yolks with the juice from the lemon until lightened in color and fluffed up a bit.
Step 9Place on a double boiler and whisk in the melted butter slowly.
Step 10Continue to whisk until the mixture has thickened and reached an internal temp around 135.
Step 11Remove from heat. Pour the chicken stock mixture from the turkey skillet through a mesh strainer and into the hollandaise, whisking to combine.
Step 12Bring salted water to a boil. Crack an egg into a mesh strainer. Shake out the excess egg white that falls through the strainer.
Step 13Dip the strainer into the boiling water and shake the egg free into the water.
Step 14Simmer about 3 minutes until the white is set and the yolk is still runny. Remove with a strainer.
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