Sweet and savoury Thanksgiving leftovers all wrapped up in a tasty stuffing waffle tower smothered in a mushroom gravy.
As I Canadian I happen to love being able to technically celebrate a second Thanksgiving with all my American online friends! If only that could happen with all my favourite holidays like Christmas 😉
This epic Thanksgiving Waffle recipe is the perfect thing to make on Thanksgiving Boxing Day as I like to call it. You basically just need all your dinner leftovers to create a delicious Brunch or dinner with minimal cooking required.
I recently bought a waffle maker and its now the best thing ever. I mean you can literally waffle anything you want. Pizza pockets, grilled cheese and of course even your Thanksgiving stuffing!
The one dish around this time of year I never was a fan of is cranberry sauce.. so instead I thought it would be fun and still super tasty to throw pomegranate seeds on top instead for the sweet and tart flavouring.
These waffles are:
- and EPIC!
If you recreate this recipe don’t forget to TAG me @urhealthnut and use the hashtag #healthnuteats so I can easily find them and like them!
- 1 batch of a stuffing recipe Here's mine!
- 2 eggs
- 1 cup unsweetened organic soy milk
- 2 tbsp coconut oil for greasing
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 tsp dried sage
- 3 cups cremini mushrooms, sliced
- 1/4 cup red wine
- 1 tbsp apple cider vinegar
- 3 cups low-sodium chicken or vegetable broth
- 1 1/2 tbsp arrow root flour
- 2 tbsp water
- 2 tbsp organic unsalted butter
- Salt and pepper to taste
- 1 pomegranate seeded
- Sliced turkey breast
- Mashed Potatoes Here's mine!
- In a large bowl mix together stuffing with egg and milk.
- Heat up a Belgium waffle maker and using a silicon brush or paper towel lightly coat both sides to prevent sticking.
- Scoop about 1/2 cup of stuffing batter onto waffle maker, close lid and cook for 4-5 min until golden brown and slightly crispy.
- Heat oil in a medium pot over low-med heat. Add onions and sauté for 1 minute.
- Add mushrooms, salt, pepper, sage and sauté until mushrooms are browned, roughly 8 minutes. Add red wine and vinegar and cook until liquid almost evaporates, roughly 30-60 seconds.
- Stir in stock and bring to a boil until reduced, about 15 minutes.
- Combine flour and water in a bowl and stir until smooth.
- Whisk flour mixture into the pan and simmer on low for 2 minutes or until slightly thickened, stirring occasionally.
- Optional: Take about half of the mushroom gravy and blend it for about 10 sec in a blender and add it back to the pot for a less chunky gravy.
- Remove from heat. Stir in butter and allow to cool and thicken slightly before serving.
- To assemble, start with 1 or 2 waffles, 1-2 slices of turkey breast, large ice cream scoop of mashed potatoes, pour on mushroom gravy and sprinkle on pomegranate seeds.