"What do you do when the fridge is still overflowing the day after Thanksgiving? The tried-and-true answer is a hearty turkey sandwich stacked with toasted bread, slices of turkey, cranberry sauce and gravy or mayo - maybe even a little stuffing, sliced brie or crisp romaine for good measure. Or how about Turkey and Waffles, courtesy of a recipe from the late Wine Country chef John Ash?"
"Heat a deep saucepan, add the butter and saute the mushrooms over moderate heat until lightly browned. Add a splash of white vermouth and the gravy. Bring to a simmer and season to your taste with salt and pepper. Place waffles on warm plates and top with turkey. Spoon the gravy over and sprinkle with Parmesan cheese. Serve immediately. Makes 4 servings."
Leftover turkey becomes a savory Turkey and Waffles dish when paired with abundant gravy and mushrooms. Saute cremini mushrooms in butter until lightly browned, deglaze with dry white vermouth or white wine, then add leftover turkey gravy and simmer; season with salt and pepper. Warm or toast waffles and layer slices of both white and dark turkey meat on each waffle. Spoon the mushroom-infused gravy over the turkey and finish with freshly grated Parmesan. Optional additions include quickly sautéed spinach, stuffing, cranberry sauce, brie, or crisp romaine for texture and flavor. Recipe makes four servings.
Read at Boston Herald
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