Thanksgiving is a day that most spend preparing a large dinner feast for friends and family, but what happened to a good ole fashioned brunch? Instead of slaving over a fancy feast, spin your Thanksgiving feast into a rustic brunch that all friends and family will remember(then you’ll have time to watch the football game and enjoy yourself).
This Thanksgiving Brunch menu will please all tastebuds, old, young, picky, or whatever alike. TO make sure that brunch doesn’t turn into a long, drawn-out cooking frenzy, follow the suggested tips at the end of the Thanksgiving brunch menu; they will save your soul countless hours of cooking time.
Main Dish: Eggs Benedict, Turkey Style
Everybody loves the savory delectableness of eggs benedict. This eggs benedict spins itself into the perfect Thanksgiving brunch entree by being paired with a gently poached egg, cranberry sauce, and warm turkey gravy. It will serve a dozen guests.
12 English muffins (sliced and toasted)
24 tablespoons cranberry sauce, divided
3 lbs roast turkey breast, sliced (warm)
48 – eggs
6 cup gravy (warm)
1. Place the muffin slices two per plate and top each with a tablespoon of cranberry sauce and a slice of turkey.
2. Bring a large pot of water to a boil and reduce the heat to medium.
3. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for remaining egg.
4. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out with a slotted spoon.
5. Place the eggs on top of the turkey and cover with gravy.
Side Dish, Stuffing Patties ladled with Warm Turkey Gravy
Intrigued by the title of this recipe? You should be because this recipe creates a dish that you will want to use on any Sunday morning alongside a fresh plate of eggs. Take day old stuffing and form them into patties, fry them for a few minutes and Wa Laa, you have a Thanksgiving style biscuit to go along with warmed turkey gravy.
6 cups of day old bread stuffing (boxed or from scratch)
6 cups of warm turkey gravy
12 turkey breakfast sausages, cooked and crumbled
1. Heat a pan on medium high. Spray with olive oil. Form the bread stuffing into 12 patties. Pan fry the patties until both sides are golden brown. Set aside.
2. Mix the turkey breakfast sausage into the warm turkey gravy. Keep this warm until served.
3. Place the stuffing patties into a ceramic baking dish. Do not layer. Add the turkey sausage gravy to the baking dish. Keep this in the oven on warm until brunch is served.
The Sweet Stuff, Chai Applesauce
Nothing is sweeter after a savory brunch than the spice of chai and the sweetness of an apple. This Chai Applesauce will keep your tummy warm and the apples will remind you of the beautiful fall harvest.
4 pounds of apples that have been peeled, cored and diced
juice of one lemon
1/4 cup dark brown sugar (packed)
1/4 cup white sugar
1 1/4 cup of hot strongly brewed tea, black
1/2 teaspoon of salt
1 teaspoon of cardamom
1 teaspoon of cinnamon
1/4 teaspoon ground clove
Put all the ingredients into a large pot and bring to a boil. Once boiling, bring to a simmer and cook until all the apple pieces are broken down. Once it is mostly cooked, you can use a potato masher to speed the process up a bit.
Now that the menu is in the palms of your hands, lets make your Thanksgiving Brunch stress-free and whimsical!Follow these tips to make life easy:
Make the turkey, stuffing, and the gravy the day before. Package everything so that it is ready to be thrown together the next morning.
Ask that your friends and family bring the beverages. Suggest coffee, spiced cider, and earl grey tea. All complement the rusticity of the Thanksgiving brunch menu.
Prepare the Chai Applesauce in advanced. It can last in the fridge for up to four days and in the freezer for one year! Just heat and serve.
Thanksgiving is about spending time with friends and family, not about sweating in the kitchen. Divvy up the tasks, ask friends and family to help, and most of all sit down to an incredibly delicious Thanksgiving Day brunch.