The Ultimate Turkey Day Leftover Recipe
The weekend after Thanksgiving is ahead, and you’ve got family and guests to feed – and a fridge full of leftovers. Introducing the Bénédicte à la Dinde, created by our friend Jolie Meaux of Porch, Wine and Gravy. It’s a version of Eggs Benedict that turns those leftovers into something completely new and delicious.
“Dinde” is French for turkey, so a Louisiana Cajun family might call this a Bénédicte à la Dinde – but call it a Turkey Benedict and it will taste just as divine.
A crowd pleasing, easy to make brunch dish.
In under 30 minutes you’ll have a meal that is pure Louisiana gold, made entirely from what’s already on hand, with some help from a simple mock Hollandaise made with Blue Plate Mayonnaise – That’s the good stuff!
Bénédicte à la Dinde
INGREDIENTS:
- 2 cups Porch, Wine and Gravy’s (or your favorite) cornbread dressing
- 1 egg, lightly beaten
- 3 tablespoons unsalted butter
- 8 thick slices roasted turkey breast, heated
- 1/2 cup cranberry sauce with berries
- 4 eggs, room temperature
- 1 tablespoon white vinegar, for poaching eggs
- 1/2 to 1 cup mock Hollandaise, recipe follows
Mock Hollandaise
- 1/2 cup Blue Plate Mayonnaise
- 1/2 cup sour cream
- 1/2 cup melted unsalted butter, slightly cooled
- 2 teaspoons lemon juice
- 4 dashes Louisiana style hot sauce
- 1 teaspoon salt
- 2 teaspoons fresh cracked pepper
INSTRUCTIONS:
Make the sauce: Whisk together the Hollandaise ingredients in a small bowl until well combined and creamy; set aside.
Make the patties: Combine the cornbread dressing and the beaten egg in a separate bowl. Form the mixture into four patties and arrange them on a plate. Melt the butter in a heavy-bottomed skillet over medium-high heat. When it begins to sizzle, add the patties, working in batches if necessary to avoid overcrowding. Cook for 4 to 5 minutes, until well browned on the bottom, then flip and continue cooking until the second side is browned. Transfer the patties to a paper towel–lined plate.
Poach the eggs: Crack the 4 eggs into a small bowl or ramekin; set aside. Fill a saucepan about two-thirds full with water and bring it to a gentle simmer. Add the tablespoon of vinegar. Using a spoon, stir the water in a circular motion until it continues swirling on its own. Gently add the eggs one at a time and poach for about 2 minutes, or until the whites are set and wrapped around the yolks. Remove with a slotted spoon and transfer to a plate. (If you don’t trust your poaching skills, don’t worry – no one will be upset if you fry the eggs instead.)
Assemble: Start with a cornbread dressing patty as the base. Top with two slices of turkey, about 1/8 cup of cranberry sauce, one poached egg, and 1/8 cup to 1/4 cup of Hollandaise. Garnish with a sprinkle of paprika and chopped green onions; serve immediately.
