Thanksgiving Waffle Sandwich
Ingredients
Vegetable Mixture
1/4
cup
butter
unsalted
2 1/2
cups
Onions
fresh, small dice
4
cups
Celery
small dice
7
Tbsp
garlic
fresh, minced
1/2
Tbsp
Sage
dried, rubbed
1
Tbsp
Thyme
dried, leaves
2
tsp
salt
Waffles
6 1/2
cups
water
cool (approx. 72°F) 34 oz
1
box
Gold Medal™ Corn Muffin Mix
5 lbs
8
each
eggs
large, whole
1
cup
Oil
vegetable
Assembly
3 1/2
cups
Cranberry sauce
jellied 23 oz
2 1/2
oz
Turkey
cooked, sliced, warm
3 1/4
cup
Gravy
turkey or chicken, cooked, warm
Instructions
VEGETABLE MIXTURE
Melt butter in medium sauté pan over medium heat. Cook vegetables and herbs in butter 6-8 minutes or until softened. Remove from the heat.
Add seasonings and mix until well blended. Allow mixture to cool.
WAFFLES
Preheat waffle iron to 375°-380°F.
Combine water, eggs, oil and mix into a mixing bowl. Stir with a wire whisk until smooth.
Stir in cooled vegetables until well combined.
Deposit batter using a #10 scoop (approx. 3.25 oz) onto a well-oiled, preheated waffle iron. Bake 3 minutes or until golden brown.
ASSEMBLY
Spread 1 Tbsp. of cranberry sauce over half of the waffle.
Mix 2 ½ oz. of warm turkey with ½ oz. gravy. Place on top of cranberry sauce.
Fold over, cut in half and serve warm.