Rachael Ray: Breakfast-For-Dinner Turkey Benedicts Recipe

Rachael Ray: Breakfast-For-Dinner Turkey Benedicts

Arguably the best part about Thanksgiving is eating leftovers the next day. Rachael Ray shared a brilliant way to transform leftover turkey into a breakfast-for-dinner meal! Of course, you could eat these Turkey Benedicts for brunch the next day, but you’ll likely be full enough to wait until dinner. No matter when you enjoy them, this recipe is sure to be a delight. Not to mention, you likely already have everything you need to put it together.

To get the recipe, click next page.

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Rachael Ray: Breakfast-For-Dinner Turkey Benedicts Recipe Ingredients

Rachael Ray: Breakfast-For-Dinner Turkey Benedicts Recipe

Who says you can’t have breakfast for dinner? Rachael Ray’s Turkey Benedicts recipe is the perfect way to use leftover turkey for a brand new meal! (cyclonebill / Flickr)

  • 1 1/2 lb sliced turkey
  • 1 large clove garlic – grated or finely chopped
  • salt and pepper
  • 3 tbsp butter
  • 2 1/2 C whole milk – warm
  • white pepper
  • 1 egg yolk – beaten (optional)
  • minced chives – to garnish
  • 1 1/2 C turkey or chicken stock
  • 1 tbsp olive oil
  • 1 lb spinach or chard – stemmed, coarsely chopped
  • 8 crumpets or 4 English muffins – split
  • 3 tbsp flour
  • 1/2 tsp dry mustard
  • freshly grated or ground nutmeg
  • 4 oz (about 1 C) grated Gruyere
  • paprika – for dusting

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Rachael Ray: Breakfast-For-Dinner Turkey Benedicts Recipe Directions

  1. In a large skillet, bring the stock to a gentle simmer over low heat
  2. Layer the turkey in the skillet and carefully reheat in the stock to add moisture back to the meat
  3. In a different large skillet, heat the oil over medium heat
  4. Add the garlic and stir for a minute
  5. Add the chard or spinach and cook for about 5 minutes, stirring often, until wilted, then season with salt and pepper
  6. Remove from the heat
  7. Toast the crumpets or muffins, then divide among 4 plates
  8. For the Mornay sauce, melt the butter in a medium saucepan
  9. Add the flour and whisk to blend
  10. Whisk in the milk and season with white pepper, dry mustard, salt, and nutmeg
  11. Cook for about 3 minutes, stirring often until thickened slightly
  12. If using the egg yolk, scoop a ladelful of the sauce into a small bowl
  13. Quickly beat in the egg yolk with a fork them whisk the mixture back into the sauce in the pan
  14. Add the cheese and stir with a spoon until melted, about 2 minutes, then remove from the heat
  15. Add a pile of greens to each crumpet then top with sliced turkey
  16. Spoon the Mornay sauce over the top then garnish with chives and paprika

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