Turkey & Waffles (THM E)

Turkey and waffles is a fairly recent addition to our post-Thanksgiving turkey recycling program. To be honest, I had no clue this was even a “thing” until a few years ago. My father-in-law introduced me to the wonder that is sweet potato waffles.

For some reason, my family was never as “creative” with holiday leftovers. We definitely had them, but it was primarily eating the same leftovers until they were gone. There wasn’t any real transformation of ingredients, so it was a totally new concept to put a spin on leftovers and make them new again.

And really when you think about it turkey has so many possibilities, right?

*In my best Bubba voice* Turkey and waffles, turkey enchiladas, turkey soup, turkey cacciatore, turkey sandwiches…

You catch my drift.

Savory shredded turkey mixed with leftover gravy stacked atop a crispy, cinnamon-spiced waffle. Sounds amazing, right? Well, it is! Utilizing leftovers makes this meal prep a complete breeze, since you simply heat the shredded turkey in the leftover gravy and only have to make the waffles.

This is a lovely, light but filling E meal. The waffle itself is an E (using oats and sweet potato), and I used white turkey breast meat mixed with leftover FP shallot gravy from the night before.

Many people have sweet potatoes as part of their Thanksgiving feast. If that’s the case for you, make sure they are E-meal approved and you can use some of those leftovers in your waffle batter. It’s also just as easy to quickly steam a potato in the microwave and mash it.

Sweet Potato Waffles (THM E)

  • Servings: 4 waffles*
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c old fashioned rolled oats
  • 1 c egg whites (from a carton or fresh)
  • 1 c unsweetened almond milk
  • 1 c mashed sweet potato
  • 1 tsp baking powder
  • 1 tsp Truvia, or Gentle Sweet
  • 1-1 1/2 tsp ground cinnamon*
  • 1/4 tsp salt
  • coconut oil spray

Directions

  1. Place all ingredients into a high-powered blender or food processor, and blend well until oatmeal is finely ground.
  2. Spoon the batter into a sprayed and heated waffle iron. Cook according to manufacturer’s directions and serve immediately.
  3. *NOTES: This recipe makes 4 round-sized waffles. If you have a larger square waffle iron, you may want to double the recipe. I love the taste of cinnamon, and used closer to 1 1/2 tsp (and a leftover, unseasoned baked potato) in this recipe. If you’re using pre-seasoned leftover potatoes, go shy on the cinnamon if needed.


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