Thanksgiving Leftover Turkey and Waffles: Special Late Night, So You’re Ready for Sunday Brunch, Edition

The Stuffing Waffle is on the left , served with turkey, and the Mashed Potato Waffle is on the right, served with what we affectionately call “Fuggets” (fake chicken nuggets).

November 27, 2020.  I doubt that either of you have a waffle iron, which is something most people probably don’t buy until they’re married and have a kid or two- until then, I suppose they just go out to brunch if they want a waffle.  I didn’t buy my first waffle iron until I had you kids- actually, Mom bought it because she liked waffles a lot more than I did, but I soon became a convert, once I found a good recipe.  

Still, I just couldn’t pass up posting this waffle recipe because the waffles are just so good-  the combination of textures and flavors are amazing and it’s a fun way to get rid of Thanksgiving leftovers.

So keep this take on Chicken and Waffles in mind until you get a waffle maker of your own or maybe borrow one from a neighbor or a friend and make some sooner.

Prep Time: Almost no time at all because you have a crap ton of leftovers already cooked! 

Cook Time: 8 minutes

Servings: 4: Made in a 4-slice waffle iron, but scale the recipe up or down for other sized irons.

Get Your Stuff Out.

  • 2 cups, give or take, leftover stuffing
  • 2 cups, give or take, leftover mashed potatoes
  • 12 ounces leftover turkey or turkey alternative, sliced
  • 1 cup leftover gravy
  • Cran•Chili-Maple Syrup, recipe follows
  • Roasted Veg Salsa, recipe follows and totally optional.

Cook and Play.  

Play “Banana Pancakes” by Jack Johnson– yes, it would be better for the Dad Joke if Jack was singing about eating Banana or Thanksgiving Waffles, but this is close enough and it was a favorite song for all of us when you were younger.  So play that song and get to those leftovers! 

  1. Preheat and lube your waffle iron and, while that’s happening, make the Cran•Chili-Maple Syrup; and Roasted Veggie Salsa, if you like.  Scroll down for recipes.
  2. Warm up gravy and turkey- together or separate, it’s your call.
  3. Load two waffle compartments with stuffing and two with mashed potatoes. Be generous when filling to get good waffle marks and for a better release out of the iron.  Cook until browned and crisped up, about 8 minutes, but don’t be tempted to look before 7 minutes because the waffles need time to set up- if not set, you will tear up the waffle tops.  
  4. The potato waffles can be a challenge to remove, but any crispy bits left behind are a delicious garnish. To remove waffle, make sure all sides are free, by running a thin spatula or a knife around all edges of the waffle. Then carefully insert a thin spatula under the waffle and carefully pry it up until it releases, sliding the spatula under the waffle as you go.  If a piece is left behind, just go back and get it and put the puzzle together on the plate- good luck!
  5. Serve waffles topped with turkey/turkey alternative, gravy, Cran•Chili-Maple Syrup and Roasted Veg Salsa- I prefer the gravy on the Potato Waffles and the Syrup on the Stuffing Waffles. 
Honestly, the waffle compartments could have been filled up a bit more.
You can see the contact between the upper right waffle and cooking surface could have been better- so be sure to load up those compartments!

WARNING:  There is some skill and style required in extracting a mashed potato waffle, when you don’t use flour and eggs in the recipe. I didn’t use flour or eggs to make this recipe relatively easy, since you must be sick of cooking Thanksgiving food by now.  If it’s going to bum or stress you out to see your potato waffles fall apart (like Humpty Dumpty, it can be put back together again!) you can just go with all stuffing waffles or you can mix in an egg, 2 tablespoons of flour and a 1/4 teaspoon of baking powder for each cup of mashed potatoes you use.

Free Bonus Recipes!

Cran•Chili-Maple Syrup.  Mix up 1/4 cup good maple syrup, 1-2 teaspoons hot sauce, 0.5-1 teaspoon red chili flakes and 2 tablespoons leftover cranberry sauce (less if your sauce is really sweet) in a small bowl.

Roasted Veg Salsa.  Dice up 1 cup Brussels sprouts, carrots and/or parsnips, or whatever veggie you roasted that has some integrity left to it. Place in a small bowl and mix in zest and juice from 1/3 lemon and 2 tablespoons, each, minced celery leaves, minced celery and red or green onion.

© 2020 All rights reserved.  Dad’s Dinner Diary


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