I’ve been waiting on pins and needles to share this recipe with you for a year now. I created these savory waffles for a client just before Thanksgiving last year, and instantly decided it was one of the most delicious meals I’d ever concocted. But it just didn’t make it to the blog in time for you to enjoy with your holiday leftovers last year. Thus, I’ve been cautiously guarding the recipe and photo files and just waiting for this day. TODAY! Happy Sunday before Thanksgiving!
I’ll be spending today making sure I have all the groceries I need for Thursday, and doing a bit of prep work according to my “Step-By-Step Guide for Prepping Ahead, So You Can Relax on Thanksgiving!” post, like making the cranberry sauce. Beyond that, I’m just going to chill out today, because the week ahead is about to get crazy! It’s a cooking marathon, but I love it and I wouldn’t have it any other way.
For my this Thanksgiving leftover recipe, I created savory buttermilk waffles fortified with whatever herbs you have left over from the big day (I used parsley, sage and rosemary). I topped the waffles with Havarti cheese, and leftover cranberry sauce and turkey. Gravy is optional here, but if you have some on hand, drizzle that over the top, too! I mean, why not?
For the waffles:
- 2 eggs, separated
- 3/4 cup + 2 tablespoons buttermilk
- 4 tablespoons unsalted butter, melted
- 3/4 cup + 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh rosemary
For the toppings:
- Cranberry Sauce
- Havarti Cheese Slices
- Sliced Roasted Turkey, warmed
- Gravy, warmed (optional)
- Chopped Fresh Parsley for garnish
- Make the waffles: Preheat waffle maker to medium-high heat. Preheat oven to 200 degrees F. In large bowl, whisk together egg yolks, buttermilk and butter. In small bowl, stir together flour, baking powder, baking soda, salt and sugar; whisk flour mixture into buttermilk mixture.
- In separate medium bowl, whisk egg whites until soft peaks form. Using rubber spatula, fold egg whites, parsley, sage and rosemary into buttermilk mixture until just combined. Do not overmix.
- In batches, transfer waffle batter to waffle maker and cook until golden brown and crisp, according to waffle maker instructions. Transfer waffles to wire rack set on baking sheet and keep warm in oven while cooking remaining waffles.
- Serve waffles warm with toppings of choice.