These waffles are not your average waffle. Nope. I give you my Cranberry Pecan Thanksgiving Stuffed Waffles with Turkey Mashed Potatoes and Gravy!
Can I say yum? Yes, this is a good one and super easy to put together. I decided to re-create my cranberry and pecan stuffing into a waffle and top it with sliced turkey, a scoop of mashed potatoes and gravy. What came out was a crispy, savory waffle topped with all the usual suspects from Thanksgiving dinner.
So this coming Thanksgiving we are spending time with Dave’s sister up in Portland, Oregon. Well Beavercreek to be exact. It is a perfect slice of heaven and I love their property. It’s like looking out every window you see green trees, no neighbors, no telephone poles and no wires. Just beautiful nature. The family will all be there to partake in the holiday fare and see a new grand niece who just arrived. What that means to me is that we will not be making our usual Turkey Day feast here in San Diego.
I kept it simple in that I got sliced deli turkey that I requested be double the thickness for sandwiches from my local market. I also picked up some mashed potatoes and gravy as well. This was a trial run idea as usually I would make it all from scratch (who doesn’t love turkey leftovers, right?), but decided to keep it simple.
Thanksgiving Stuffed Waffles
Now feel free to use a store bought or boxed stuffing mix, but I had a lot of fresh herbs and the bread on hand and decided to go for it and make my own stuffing from scratch.
Preheat your oven to 300°F. Place torn bread onto sheet pan and toast for 30 minutes. Allow to cool and place in a large bowl. I had day old sourdough bread and used that. Wheat is fantastic, too.
In a large sauté pan add butter, chopped onions and cook on medium heat until translucent. Add the celery, herbs and stir. Cook for another 3 minutes and add the pecans and dried cranberries. Season with kosher salt and fresh cracked black pepper. Set aside and allow to come to room temperature.
Add the sautéed vegetable mixture to the toasted bread with the chicken broth and eggs. Stir to combine.
Using a cookie or ice cream scoop, place a scoop of the stuffing in center of hot waffle iron and close the lid. You don’t need to use any cooking spray as the butter in the stuffing keeps these from sticking just fine. Cook per waffle iron instructions (mine beeps when done) or until golden brown and crispy.
This made about 12 mini waffles.
The pecans get toasted, the cranberries get caramelized and sticky chewy good. The smell from those fresh herbs and the golden brown bread is heavenly and conjures up instant memories of childhood family feasts.
I ate two just to make sure they were OK.
Top each crispy waffle with warm, sliced turkey, a scoop of mashed potatoes and gravy.
This is a quick and delicious Turkey Day feast you can have anytime of the year.
I served each of us two, but one probably would have been plenty. Enjoy!
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Related Posts
Thanksgiving Stuffed Waffles with Turkey Mashed Potatoes and Gravy
Ingredients
- 8 tbsp butter
- 8 cups good-quality day-old sourdough or white bread torn into 1″ pieces
- 1 yellow onion chopped
- 1 1/2 cups celery 1/4″ chop
- 1/2 cup chopped flat-leaf parsley
- 2 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1/2 cup pecans chopped
- 1/4 cup dried cranberries
- 1 tsp salt
- 2 tsp freshly ground black pepper
- 1 1/2 cups chicken broth
- 2 large eggs beaten
- sliced turkey
- mashed potatoes
- turkey gravy
Instructions
- Preheat oven to 300°F. Place torn bread onto sheet pan and toast for 30 minutes. Allow to cool and play in a large bowl.
- In a large sauté pan add butter, chopped onions and cook on medium heat until translucent. Add the celery, herbs and stir. Cook for another 3 minutes and add the pecans and dried cranberries. Season with kosher salt and fresh cracked black pepper. Set aside and allow to come to room temperature.
- Add the sautéed vegetable mixture to the toasted bread with the chicken broth and eggs. Stir to combine.
- Take a cup scoop of the stuffing mixture and place in the waffle iron that has been sprayed with cooking spray. Cook per waffle iron instructions (mine beeps when done) or until golden brown and crispy.
- Top with warm, sliced turkey, a scoop of mashed potatoes and gravy.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
This whole situation turned out sooooo good. I did use leftover turkey, and added some ricotta and cranberry at the base before building. Side of Yorkshire pudding and fries, dressing, and gravy (NL classic!). I do not regret this at all. The waffles alone are surreal! Thank you. 🙂
I am so happy you enjoyed these as much as I do Lamb! Excellent. Thanks for taking the time to come back and let me know!
This looks incredible. It also looks like a cranberry=pecan stuff waffle Benedict… which could also be amazing!
Thanks Channing and that Benedict idea sounds like a great one!
I’m going to pull a quote from #WhiteGirlProblems and just say “I can’t even” when looking at this. I see so much deliciousness here! Looks like it would be a perfect morning-after recipe for Thanksgiving.
Thanks Alex, they are tasty and perfect waffles on their own as well. Thanks for stopping by!
So Kevin, I’m not sure what you mean about 1 cube of butter? Tablespoon or half a cup of butter! Love this idea! Karan
Karan, I meant it to be the entire cube, which is 8 tablespoons. I updated the recipe to reflect. Thanks for stopping by and please let me know how it turns out for you.