Veranda on Highland, Thanksgiving Benedict

By: Nicole Peterson | Alabama's13.com
Published: November 22, 2009

Thanksgiving Benedict
You’ll Need
Leftover Turkey, Gravy, Stuffing and Cranberry Sauce from your Thanksgiving Dinner

For the Stuffing Cakes
6 cups of Your Leftover Stuffing
4 Eggs
4 oz. melted Unsalted Butter
Enough Bread Crumbs to combine
Mix the eggs into the stuffing, add bread crumbs to make into a tight mixture. Form into 8 cakes. Place a large satue pan over medium high heat, add the butter, sauté both sides of the cakes until golden brown. Reserve.

For the Hollandaise

1 ½ cups warm clarified Butter
2 Tbsp. fresh Lemon Juice
6 medium Egg Yolks
4 tbsp. White Wine
3 dashes Hot Sauce
Kosher Salt and Freshly Ground Black Pepper to taste

Place the lemon juice, the white wine, and the yolks in a stainless steel bowl and set over simmering water, and whisk until the mixture has thickened and tripled in volume. Reduce the heat, and slowly drizzle in the butter, whisking constantly. If the mixture starts getting too thick, splash a few drops of water into it. When all of the butter is incorporated, season with the hot sauce, salt and pepper. Reserve in a warm place.

For the Poached Eggs

2 quarts Water
3 Tbsp. distilled White Vinegar
8 medium eggs
2 Tbsp. Kosher Salt

Place the water, vinegar and salt into a large shallot pot, bring water to a simmer (165-180’) carefully crack each egg into the pot, and let cook 3 to 4 minutes, until the whites are cooked but the yolks still soft.. Carefully remove the eggs with a slotted spoon, and be ready to serve.

To serve, ladle two ounces warm gravy onto each of four plates, place two of the cakes onto each plate, the add some warm Turkey, then two poached eggs. Top the eggs with the hollandaise, and a little cranberry. Enjoy!