Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy

Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy1

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.

Recently inspired by Matt over at Real Food By Dad, who posts all sorts of fantastic waffle creations, 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. Can I say yum? Yes, this is a good one and super easy to put together.

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.

What came out was a crispy, savory waffle topped with all the usual suspects from Thanksgiving dinner. I give you my Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy!

Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy2

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.

Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy3

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.

Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy4

Add the sautéed vegetable mixture to the toasted bread with the chicken broth and eggs. Stir to combine.

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