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one sandwich made from two small crisp golden bread-stuffing waffles with visible herb and onion flecks enclosing sliced roast turkey and a thin red cranberry-sauce layer on an ordinary plate, with no regular bread, gravy or garnish
Andre Lewis

Thanksgiving Leftover Sandwich

Stuffing waffles give the day-after sandwich a crisp outside while keeping the Thanksgiving flavors right in the bread layer. Use cooked bread stuffing and leftover roast turkey, with cranberry sauce spread thinly between them instead of another pile of cold sides. The waffle mixture needs enough egg to hold together, and the iron needs time to brown it before you try to lift an edge. Keep finished waffles on a rack while the remaining batch cooks so steam doesn't soften the undersides. Warm the turkey separately with a little broth, then build just before eating; a sandwich assembled too early will trade its crisp grid for the moisture you worked to keep in the meat.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 cups cooked bread stuffing chilled and finely chopped
  • 2 large eggs lightly beaten
  • 1 tsp neutral oil for waffle iron
  • 8 oz leftover roast turkey skin removed and thinly sliced
  • 2 tbsp low-sodium turkey broth
  • 1/4 cup whole-berry cranberry sauce
  • 1 tbsp mayonnaise

Method
 

  1. Mix chilled stuffing with eggs until evenly moistened. Preheat a 6-inch round waffle iron and brush the plates lightly with some of the measured oil.
  2. Divide stuffing mixture into 4 equal portions. Spread one portion evenly in the iron without forcing it beyond the grid, close gently and cook for 6 to 8 minutes until browned, firm enough to lift and at least 165°F in the center; repeat with remaining portions and oil as needed.
  3. Place finished waffles on a rack in a 200°F oven while the remaining waffles cook. Keep them in one layer rather than stacking.
  4. Warm turkey with broth in a covered skillet over low heat for 5 to 8 minutes until the meat reaches 165°F. Drain excess loose liquid.
  5. Spread mayonnaise on 2 waffles, add warm turkey and cranberry sauce and close with the remaining waffles. Serve immediately, one sandwich per person.