Home 10 ingredients or less Creamy Herbed Turkey Over Cornbread Waffles

Creamy Herbed Turkey Over Cornbread Waffles

by Laura

One of the best part of Thanksgiving is the leftovers. I love being able to use those leftover to make some tasty meals after the big day like this creamy herbed turkey over cornbread waffles.

Today, I have a new delicious way to use them. You’re gonna want to hold on to this recipe for after Thanksgiving! However, if you don’t happen to have any leftovers, you can still make this. Just use a rotisserie chicken instead. I promise, with this dish, you’ll still think you are eating turkey leftover from the big day.

Now, I have a couple of recipes that you can use to make the cornbread waffles. However, just about any cornbread recipe will work. I happen to decide to use a package of Famous Dave’s Cornbread mix that I picked up at Costco.

It was delicious. I love how the cornbread has a nice sweetness to it. Plus, it got nice and crisp on the outside by cooking it in the waffle maker. I just had to make sure I sprayed the waffle maker before putting in the batter in it. Since it is so sweet, the waffle really wanted to stick to my waffle maker. You can check out a video of the recipe here.

Creamy Herbed Turkey Over Cornbread Waffles | realmomkitchen.com

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Creamy Herbed Turkey Over Cornbread Waffles


  • 3 Tbsp butter
  • 1/4 cup flour
  • 1 (12 oz) can evaporated milk
  • 1 (14 oz) can turkey or chicken broth
  • 4 cloves minced garlic
  • 1/2 cup freshly grated Parmesan cheese
  • 4 cups cooked and shredded turkey or chicken
  • 1/4 teaspoon ground white pepper
  • small handful fresh parsley, chopped
  • 2 Tbsp chopped fresh sage
  • 2 Tbsp fresh thyme leaves
  • salt to taste
  • 6 prepared cornbread waffles (use your favorite cornbread recipe in a regular waffle iron or try these cornbread waffles or this cornbread waffle minus the cheese)
  • 1 1/2 cups warmed prepared cranberry sauce (I recommend homemade)


  1. In a deep non stick skillet, melt the butter. Once butter is melted sprinkle in the flour and cook for 1 minute until combined.
  2. Slowly add the evaporated milk followed by the broth while whisking. Cook until bubbly and thickened. Then add the Parmesan cheese and garlic. Whisk together until cheese is melted.
  3. Add in turkey, pepper, parsley, sage, and thyme. Add in salt to taste and cook until heated through. If sauce becomes thick you can add in some water or addition broth to thin to desired consistency.
  4. Serve over cornbread waffles along with warmed cranberry sauce. Serves 6.
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Recipe adapted from Better Homes and Gardens.



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