Thanksgiving Leftover Cornbread Waffle Turkey Sandwiches

Thanksgiving Leftover Cornbread Waffle Turkey Sandwiches

Yield: 6 Sandwiches (12 Waffles)

Prep Time: 15 mins | Cook Time: 20 mins

Ingredients

The Cornbread Waffles

  2 boxes Jiffy Corn Muffin Mix

  2 large eggs

  ½ cup whole milk

  1 can (14.75 oz) creamed corn

  1 tbsp garlic paste

  Pinch of kosher salt and black pepper (to taste)

The Sandwich & Toppings

  Smoked turkey breast, sliced (brined overnight, pepper-crusted)

  Homemade cranberry relish

  Optional extra toppings: Melted provolone or Swiss, leftover gravy for dipping, or arugula for pepperiness.

Step-by-Step Instructions

  Build the Waffle Batter: In a large bowl, whisk together the eggs, whole milk, creamed corn, and garlic paste until combined. Fold in the 2 boxes of Jiffy mix, salt, and pepper just until incorporated. Do not overmix.

  Iron the Waffles: Preheat your waffle iron to medium-high heat and coat with cooking spray. Pour ½ cup of batter per waffle. Cook until golden brown and crisp around the edges (usually 3–5 minutes depending on the iron). Repeat to yield 12 waffles.

  Assemble: Heat your smoked turkey breast slices (a quick pass on a griddle or skillet with a splash of broth or gravy works great). Place a generous portion of pepper-crusted turkey on a cornbread waffle, crown it with a heavy spoonful of homemade cranberry relish, and top with a second waffle.

  Serve: Pair with warm turkey gravy on the side for dipping.

Pro-Tips for Execution

  Crisp Factor: Because of the creamed corn, the waffles will be tender inside. If you want maximum structural integrity for a handheld sandwich, pop the baked waffles onto a wire rack in a 250°F oven for 5 minutes to set the exterior extra crispy.

  Flavor Punch: If you want a bit of kick in the batter, fold in a small tin of diced green chiles or minced fresh jalapeno alongside the garlic paste to balance the sweetness of the corn and cranberry.