Cranberry Pecan Stuffed Waffles with Turkey Mashed Potatoes and Gravy
Kevin is cooking
Kevin is cooking
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  • 8 cups good-quality day-old sourdough or white bread, torn into 1" pieces 1 yellow onion, chopped 1½ cups celery, ¼" chop ½ cup chopped flat-leaf parsley 2 tbsp chopped fresh sage 1 tbsp chopped fresh rosemary 1 tbsp chopped fresh thyme ½ cup pecans, chopped ¼ cup dried cranberries 1 tsp kosher salt 2 tsp freshly ground black pepper 1½ cups chicken broth 2 large eggs, beaten sliced turkey mashed potatoes turkey gravy Instructions 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. 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. Add the sautéed vegetable mixture to the toasted bread with the chicken broth and eggs. Stir to combine. 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. Top with warm, sliced turkey, a scoop of mashed potatoes and gravy. 3.2.2807



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