Funknwaffles Jive Turkey Recipes

WAFFLED LEFTOVER THANKSGIVING BRUNCH

Steps:

• Preheat a waffle iron to medium-high. Combine the stuffing, parsley and eggs. Generously brush the top and bottom of the waffle iron with oil. Evenly and firmly pack each section of the waffle iron full with the stuffing mixture. Close and cook until golden and the waffles can easily be lifted out of the waffle iron, 4 to 6 minutes.
• Meanwhile, heat the gravy in a small saucepan. Once the waffles are ready, top each with as much turkey as you want and close the waffle iron. Cook until the turkey is warmed through, 2 to 3 minutes.
• Transfer the waffles to 4 plates and top each with as much gravy and cranberry sauce as you'd like.

STUFFING WAFFLE OPEN-FACED LEFTOVER TURKEY SANDWICH (AKA THE GREATEST LEFTOVER THANKSGIVING SANDWICH IN THE WORLD OF ALL TIME)

Steps:

• Preheat a waffle iron. I use a mini, round waffle maker, that works best for stacking.
• In a large mixing bowl, add 1/2 cup of the stock to the stuffing at a time until the mixture is wet but not liquid; it should have the consistency of meatball mix and should be able to be rolled into a ball.
• Lightly oil or spray a waffle iron and, depending on shape/size of mold, place a nice-size disc of wet stuffing onto the hot waffle iron. Cook until golden brown and crispy, 5 to 6 minutes. Remove and repeat if leftover stuffing mix remains.
• Heat the gravy in a small saucepot. Take off the heat and place slices of the cold turkey in the hot gravy to reheat and rehydrate.
• Make a tower with a layer of the stuffing waffle schmeared with cranberry sauce. Top with a couple slices of warm gravy-kissed turkey, then a nice sprinkling of crispy bacon. Top with a single sunny-side up egg and garnish with the crispy sage, sea salt and cracked black pepper.