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Turkey Sausage Eggs Benedict

  • 4 Servings
  • 30 mins Prep Time
  • 1.25 hrs Total Time


  • 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 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
  • 4 Egg Yolks
  • 1 Lemon
  • 1 stick Butter melted
  • 1/2 cup Chicken Stock

Recipe Credit: Food in my Beard

Serving Size 1 eggs Benedict
Amount Per Serving
Calories 1370
Calories from fat
% Daily Value*
Total fat 73 g 94 %
Saturated fat 38 g 190 %
Trans fat 2 g
Cholesterol 725 mg 242 %
Sodium 1470 mg 64 %
Total Carbohydrates 129 g 47 %
Dietary Fiber 2 g 7 %
Sugars 77 g
Protein 50 g
Vitamin D 15%
Calcium 20%
Iron 40%
Potassium 10%
*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 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.
  • Step 2

    Pour the butter mixture into a bowl with the buttermilk, stock, and eggs and whisk well.
  • Step 3

    Add the sugar, cornmeal, flour, baking soda, and salt and mix to combine.
  • Step 4

    Pour into a greased baking dish and bake at 375 for a half hour.
  • Step 5

    Mix all the ingredients together to combine.
  • Step 6

    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.
  • Step 7

    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.
  • Step 8

    Meanwhile, whisk the egg yolks with the juice from the lemon until lightened in color and fluffed up a bit.
  • Step 9

    Place on a double boiler and whisk in the melted butter slowly.
  • Step 10

    Continue to whisk until the mixture has thickened and reached an internal temp around 135.
  • Step 11

    Remove from heat. Pour the chicken stock mixture from the turkey skillet through a mesh strainer and into the hollandaise, whisking to combine.
  • Step 12

    Bring salted water to a boil. Crack an egg into a mesh strainer. Shake out the excess egg white that falls through the strainer.
  • Step 13

    Dip the strainer into the boiling water and shake the egg free into the water.
  • Step 14

    Simmer about 3 minutes until the white is set and the yolk is still runny. Remove with a strainer.

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