Thanksgiving is almost upon us! A time to give thanks for family, friends, health, and Netflix. It’s also marks the beginning of my Gluttony Period. Picasso had his Blue Period, and I have my Gluttony Period. And when I have my real period during my Gluttony Period, then just leave food by my door and don’t contact me until the New Year.
During this time I abstain from all healthy eating. Don’t even think about posting a picture of your green smoothie on my Instagram feed. The only “clean” eating I’ll be doing over these next few months is when I get bunged up from Halloween candy and have to give myself a soap suds enema.
Thanksgiving marks my three month food binge with a good ol’ fashioned Turkey dinner. For all of you dieters out there I suppose you could consider this as a health food because I’m sure the turkey trots counts as some type of cleanse, no? This year I won’t actually be getting a turkey dinner as I will be on a camping road trip through California and I am pretty sure any wild turkey’s in that state have long since been roasted up in the wild fires. And since we won’t be around family for Thanksgiving the idea of cooking up a large turkey seems silly. But I still wanted a taste of turkey dinner, just not on such a large scale.
All I really wanted was a turkey sandwich, the kind you make with the leftovers the next day but I needed a way to incorporate all my favourite elements of a turkey dinner. The big winner of turkey dinner for me is the stuffing. It’s the best; moist, flavourful, cooked in a turkey’s butt. What’s not to love? I knew the stuffing had to be the bread of this meat-and-bread idea. And so the stuffing waffle was born! The rest just fell into place and the final product was soooooo delicious. It really does taste like a turkey dinner in a sandwich. It got my turkey neck a wobblin’ and I hope it gets yours a wobblin’ too! Enjoy, gobble gobble!
The following recipes are meant for two waffle sandwiches. However the sandwiches are very large and ¼ of a waffle sandwich is probably considered one serving. So depending on your appetite this may serve anywhere from 1-8 people.
Thanksgiving Stuffing Waffle (makes 4 waffles)
¼ package of pork breakfast sausage (6 sausages)
1/8 cup (30 g) unsalted butter
¼ cup (60 g) white onion finely chopped
2 celery stalks finely chopped
½ tsp (2.5 g) poultry seasoning
1 tsp (5 g) cracked black pepper
½ tsp (2.5 g) salt
1 ½ cups (375 g) AP flour
1 ½ (7.5 g) tsp baking powder
¾ (3 g) tsp baking soda
¼ cup (60 g) reserved butter from sautéing sausage, onions and celery. Melted and cooled
2 cups (500 ml) buttermilk
- Remove the casings from the sausage and brown sausage in butter
- Remove sausage when done and add the chopped celery, onion and spices to the same pan and sauté until tender
- Remove from the pan and pour the butter from the pan into a container and set aside, you will use this butter later
- Mix the sausage, celery and onion together and place in fridge to cool
- For the waffle batter:
- Combine the dry ingredients in a bowl and set aside
- Combine the egg and buttermilk
- Mix the dry ingredients with the wet and stir until just combined
- Mix the butter into the batter. (If you don’t have a ¼ cup butter from sautéing the sausage and veggies you can add regular butter to top it off)
- Fold the sausage mixture into the batter
- Pour onto waffle griddle and watch that batter fry!
1 shallot, finely chopped
2 tbsp (30 g) apple cider vinegar
1 tsp (5 g) fresh ginger
¼ cup (60 g) granulated sugar
1 cup (250 g) cranberries
½ (2.5 g) tsp allspice
- Combine shallots, ginger and apple cider vinegar in a saucepan and sauté shallots until soft
- Add the remaining ingredients and bring to boil
- Reduce heat and simmer on low for 10 minutes with lid on
- Remove lid and simmer for another 10-20 minutes until chutney thickens
- Cool in fridge
1 cup (250 ml) vegetable broth
¼ cup (60 g) onion
¼ tsp (1.25 g) dried sage
½ tsp (2.5 g) dried thyme
¼ tsp (1.25) pepper
2 tbsp (30 g) butter
2 tsp (10 g) cornstarch
- Add the vegetable broth, onion, sage, thyme and pepper in a saucepan and simmer until onions are soft
- Add a small amount of water to the cornstarch to make a slurry
- Once the onions are soft whisk the cornstarch slurry in and cook until gravy thickens
- Remove from heat and stir in the butter
- Cover with plastic wrap to the surface and place in fridge to cool
- Layer sandwich as follows: waffle, mayo, provolone cheese, chutney, turkey meat, sprouts, waffle. Use gravy for dipping on the side or pour on top and eat with a knife and fork!
Who’s getting their turkey pants out of storage? (Who’s been wearing them all year?)