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Turkey Sausage Eggs Benedict - Honeysuckle White®
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Turkey Sausage Eggs Benedict

  • 4 Servings
  • 30 mins Prep Time
  • 1 hr, 15 mins Total Time

Ingredients

Turkey Patties

Cornbread

  • 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

Hollandaise

  • 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 73g 94%
Saturated Fat 38g 190%
Trans Fat 2g
Cholesterol 725mg 242%
Sodium 1470mg 64%
Total Carbohydrates 129g 47%
Dietary Fiber 2g 7%
Sugars 77g
Protein 50g
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 375ºF 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 135ºF.

  • 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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