Creamy Herbed Turkey Over Cornbread Waffles
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One of the best part of Thanksgiving is the leftovers. I love being able to use those Thanksgiving leftovers 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 happened 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.
Ingredients to Make Creamy Herbed Turkey Over Cornbread Waffles
- BUTTER
- ALL-PURPOSE FLOUR
- EVAPORTED mILK
- TURKEY OR CHICKEN BROTH
- GARLIC
- PARMESAN CHEESE
- COOKED CHICKEN OR TURKEY
- WHITE PEPPER
- FRESH PARSLEY
- FRESH SAGE
- FRESH THYME LEAVES
- SALT
- PREPARED CORNBREAD WAFFLES
- WARM-PREPARED CRANBERRY SAUCE
Directions to Make Creamy Herbed Turkey Over Cornbread
In a deep, non-stick skillet, melt the butter over medium heat. Once melted, sprinkle in the flour and cook, stirring constantly, for about 1 minute until the mixture is well combined and lightly golden.
Gradually whisk in the evaporated milk, followed by the broth, ensuring a smooth, lump-free sauce. Continue to cook, whisking occasionally, until the sauce begins to bubble and thicken. Stir in the Parmesan cheese and garlic, whisking until the cheese is fully melted and the sauce is smooth and creamy.
Add the shredded turkey to the skillet, along with the pepper, parsley, sage, and thyme. Season with salt to taste and let the mixture cook until the turkey is heated through. If the sauce thickens too much, simply add a bit more water or broth until it reaches your desired consistency.
To serve, spoon the creamy herb turkey mixture over freshly made cornbread waffles along with warmed cranberry sauce.
Frequently Asked Questions
Can I use chicken instead of turkey?
Yes, cooked and shredded chicken works perfectly as a substitute for turkey in this recipe. Rotisserie chicken is a great option for added flavor and convenience.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce a day in advance. Store it in the refrigerator, then reheat gently on the stovetop, adding a little extra broth or milk if it thickens too much.
Can I use regular milk instead of evaporated milk?
Yes, you can substitute regular milk, though evaporated milk adds extra creaminess. If using regular milk, consider adding a bit more flour to thicken the sauce, as regular milk is less concentrated.
What can I use instead of fresh herbs?
Dried herbs can be substituted if fresh herbs aren’t available. Use about one-third of the amount of dried parsley, sage, and thyme, as dried herbs are more concentrated in flavor.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend to make the roux for the sauce. Also, substitute gluten-free cornbread or waffles to make the whole dish gluten-free.
How do I thin the sauce if it becomes too thick?
If the sauce becomes too thick, simply add more broth or water in small amounts until it reaches your desired consistency. Be sure to whisk it in to keep the sauce smooth.
Can I use store-bought cornbread instead of waffles?
Yes, store-bought cornbread works great as a base for the creamy turkey mixture. Just slice and warm it up before serving.
How long does this recipe keep as leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little broth or water to loosen the sauce if needed.
Can I freeze the creamy herb turkey mixture?
Yes, the turkey mixture can be frozen for up to 2 months. Let it cool completely, then store it in a freezer-safe container. Thaw in the refrigerator overnight and reheat on the stovetop, adding broth or milk as needed to restore creaminess.
FOR MORE RECIPES LIKE THIS, TRY:
- Cornbread Waffles with Chili
- Taco Topped Cornbread Waffles
- Waffled Huevos Rancheros
- Cornbread Taco Bake
Creamy Herbed Turkey Over Cornbread Waffles
Real Mom Kitchen
Equipment
Ingredients
- 3 Tbsp butter
- ¼ cup flour
- 12 oz can evaporated milk
- 14 oz can turkey or chicken broth
- 4 cloves garlic minced
- ½ cup Parmesan cheese freshly grated
- 4 cups cooked and shredded turkey or chicken
- ¼ 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 these cornbread waffles minus the cheese
- 1 ½ cups warmed prepared cranberry sauce I recommend homemade
Instructions
- In a deep non stick skillet, melt the butter. Once butter is melted sprinkle in the flour and cook for 1 minute until combined.
- 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.
- 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.
- Serve over cornbread waffles along with warmed cranberry sauce. Serves 6.
Nutrition
Recipe adapted from Better Homes and Gardens.
