Thanksgiving Waffle Sandwich
VEGETABLE MIXTURE
• 1/4 cup Butter, unsalted
• 2 1/2 cups Onion, small dice
• 4 cups Celery, small dice
• 7 Tbsp Garlic, minced
• 1/2 Tbsp Sage, dried and rubbed
• 1 Tbsp Thyme leaves, dried
• 2 tsp Salt
WAFFLES
• 6 1/2 cups Water, cool approximately 72°F
• 1 5 lb box Gold Medal Corn Muffin Mix
• 8 ea Eggs, large
• 1 cup Oil vegetable
ASSEMBLY
• 3 1/2 cups Cranberry sauce, jellied
• 2 1/2 oz Turkey cooked, sliced, warm
• 3 1/4 cup Gravy turkey or chicken, cooked, warm
Directions
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, approximately 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 1/2 oz. of warm turkey with 1/2 oz. gravy. Place on top of cranberry sauce.
- Fold over, cut in half and serve warm.
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