Thanksgiving Waffle Sandwich
Ingredients
Vegetable Mixture
  • 1/4cup butterunsalted
  • 2 1/2cups Onionsfresh, small dice
  • 4cups Celerysmall dice
  • 7Tbsp garlicfresh, minced
  • 1/2Tbsp Sagedried, rubbed
  • 1Tbsp Thymedried, leaves
  • 2tsp salt
Waffles
  • 6 1/2cups watercool (approx. 72°F) 34 oz
  • 1box Gold Medal™ Corn Muffin Mix5 lbs
  • 8each eggslarge, whole
  • 1cup Oilvegetable
Assembly
  • 3 1/2cups Cranberry saucejellied 23 oz
  • 2 1/2oz Turkeycooked, sliced, warm
  • 3 1/4cup Gravyturkey or chicken, cooked, warm
Instructions
VEGETABLE MIXTURE
  1. 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.
  2. Add seasonings and mix until well blended. Allow mixture to cool.
WAFFLES
  1. Preheat waffle iron to 375°-380°F.
  2. Combine water, eggs, oil and mix into a mixing bowl. Stir with a wire whisk until smooth.
  3. Stir in cooled vegetables until well combined.
  4. 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
  1. Spread 1 Tbsp. of cranberry sauce over half of the waffle.
  2. Mix 2 ½ oz. of warm turkey with ½ oz. gravy. Place on top of cranberry sauce.
  3. Fold over, cut in half and serve warm.