Turkey Benedict


Leftover meat is sometimes daunting – what do I do with it? How do I use it again the next day? There is a lot of meat on a full turkey or chicken and it’s easy to transform this extra meat into different dishes! This is one I made up with Thanksgiving leftovers. For this recipe, I used some unconventional ingredients. For a basic benedict, you want a bread base, meat, runny egg, and some type of sauce. The most popular sauce is Hollandaise. See my recipe for that HERE.

Makes 2 benedicts (4 halves in total):
4 buttermilk biscuits
4 large eggs, fried
Leftover turkey or chicken, shredded or sliced
Hollandaise sauce (LINKED)
Green onion, diced
4 strips bacon, cooked and chopped
4 tbsp Cranberry sauce

Cook your bacon, remove from the pan to let cool. Chop up into small bits.

Create your hollandaise sauce. Learn how to make it HERE. Set aside.

Fry your eggs in a nonstick pan until the white is no longer runny.

Warm up the biscuits for the bottom of the benedict and top with shredded turkey. Then add the fried egg, cranberry sauce, chopped bacon, hollandaise sauce, and diced green onion.

Serve with a nice warm cup of coffee!



No Comments

  1. Pingback: hollandaise sauce – R&R Table

Leave a Comment

Your email address will not be published. Required fields are marked *