Fried Chicken Turkey and [Stuffing] Waffles
From Longman and Eagle via Daily Candy
I swear I am being 100% honest when I tell you I was going to post something healthy today. I had a lovely broccoli saute all cued up to post since I figured people are probably really full from Thanksgiving and could use something refreshingly light. That was the plan.
Then this recipe found its way to my inbox. Stupid inbox, gets me every time.
We came back from our holiday adventures in the suburbs on Saturday morning and immediately whipped up two batches of these – one with leftovers of the stuffing we made last week, and one with the leftovers we brought back from John’s family. Then, after we stuffed ourselves silly, we mixed what remained of both batters and made a combo batch the next morning. See, that’s the great thing about this recipe – it totally doesn’t matter what variety of stuffing you have on hand. And all the other ingredients are pretty standard pantry and fridge staples, so chances are you can whip these up without a trip to the store. Of course you do have to have a waffle maker, but even our crappy $15 Walmart variety one worked just fine. And if you’re really in a bind, you can probably get away with a pancake of sorts instead.
As for the turkey, well, it’s buttermilk fried turkey. Do you doubt it’s good? Maybe it’s because neither of our families does the deep fried turkey thing, but we were seriously enthralled with this concept. We agreed unequivocally that this was the best use of leftovers we have ever tried. I know it’s already been 4 days, but seriously, if you have ANY leftovers still hanging around, MAKE THIS!!!
- 1/2 cup flour
- 1 Tbsp seasoned salt
- 1 cup buttermilk (if you only have regular milk, mix 1 Tbsp white vinegar with 1 scant cup of milk, let stand 5 minutes)
- leftover turkey pieces – we think we used about 2-3 cups of chunks of dark meat
- vegetable oil
- 2 eggs
- 1 cup leftover stuffing
- 2 cups flour
- 1 3/4 cup milk
- 1/2 cup vegetable oil
- 1 Tbsp sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- butter (for serving, optional)
- syrup (for serving, optional)
- leftover cranberry sauce (for serving, optional)
- Mix flour and seasoned salt in a shallow bowl.
- Set up a dredging station with the seasoned flour and another shallow bowl with the buttermilk.
- Dip each piece of turkey in the milk, then the flour.
- Heat enough vegetable oil to thickly coat the bottom of a high sided skillet.
- Fry each piece of turkey until golden brown, turning as needed to brown each side. Do this in batches so that you only have single layers of turkey each time.
- Mix eggs and next eight ingredients, through vanilla extract, with a hand mixer.
- Pour batter into waffle maker, according to manufacturer’s instructions.
- Top with fried turkey and serve with butter, syrup, and cranberry sauce, if desired.
Makes about 10 small waffles.