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These waffles are not your normal waffle. Not a chance. I give you my Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy!

Would i be able to say yum? Indeed, this is a decent one and very simple to assemble. I chose to re-make my cranberry and walnut stuffing into a waffle and top it with cut turkey, a scoop of pureed potatoes and sauce. What came out was a firm, appetizing waffle finished off with every one of the typical suspects from Thanksgiving supper.

So this coming Thanksgiving we are investing energy with Dave’s sister up in Portland, Oregon. Well Beavercreek to be careful. It is an ideal window into paradise and I love their property. It resembles peering out each window you see green trees, no neighbors, no utility poles and no wires. Simply delightful nature. The family will all be there to participate in the occasion charge and see another great niece who just showed up. How that affects me is that we won’t make our typical Turkey Day feast here in San Diego.


I kept it straightforward in that I got cut shop turkey that I mentioned be twofold the thickness for sandwiches from my nearby market. I additionally got some pureed potatoes and sauce also. This was a preliminary attempt thought as generally I would make everything without any preparation (who doesn’t adore turkey extras, right?), however chose to keep it straightforward.


  • 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
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  1. 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.
  2. 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.
  3. Add the sautéed vegetable mixture to the toasted bread with the chicken broth and eggs. Stir to combine.
  4. 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.
  5. Top with warm, sliced turkey, a scoop of mashed potatoes and gravy.
  6. 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.
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Calories: 177kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 487mg | Potassium: 138mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 6.4mg | Calcium: 31mg | Iron: 1.2mg

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