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Herbed Turkey and Waffles

Makes: 6 servings
Start to Finish 35 mins
Herbed Turkey and Waffles
Ingredients
  • 1 12  ounce can  evaporated milk
  • 1 14  ounce can  chicken broth
  • 4  cloves garlic, minced
  • 3  tablespoons  butter
  • 1/4  cup  all-purpose flour
  • 3  tablespoons  cream sherry or milk
  • 1/2  cup  grated Parmesan cheese
  • 2  tablespoons  snipped fresh sage
  • 2  tablespoons  snipped fresh thyme
  • 1/4  teaspoon  pepper
  • 2  tablespoons  snipped fresh sage
  • 2  tablespoons  snipped fresh thyme
  • 6  cups  shredded cooked turkey (1-3/4 lbs)
  • 1/4  cup  snipped fresh parsley
  • 1  recipe Cornmeal Waffles
  •  Leftover cranberry relish (optional)
Directions

1. In a 4-cup microwave-safe measuring cup combine evaporated milk, chicken broth, and garlic. Microcook, uncovered, on 100 percent power (high) 4 to 5 minutes or until hot. Meanwhile, in a Dutch oven, melt butter over medium heat. When butter just begins to brown, stir in flour. Add hot milk mixture and sherry. Cook and stir until thickened and bubbly. Stir in Parmesan, pepper, sage, and thyme; cook and stir 1 minute. Add turkey; heat through. Stir in parsley. Serve on waffles with cranberry relish. Makes 6 servings.

Cornmeal Waffles
Makes: 10 servings
Serving size: 2 waffles
Yield: 20 4-inch waffles
Ingredients
  • 1  cup  all-purpose flour
  • 1  cup  cornmeal
  • 1/2  cup  cornstarch
  • 1  teaspoon  salt
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1 1/2  cups  buttermilk
  • 3/4  cup  cooking oil
  • 1/2  cup  milk
  • 2  egg yolks
  • 2  tablespoons  sugar
  • 2  egg whites
Directions

1. Preheat waffle iron. In large bowl combine flour and cornmeal, cornstarch, salt, baking powder, and baking soda. In 4-cup measuring cup whisk together buttermilk, cooking oil, milk, and egg yolks. Set both aside. In medium bowl beat egg whites with an electric mixer on medium to high speed until soft peaks form; gradually beat in sugar, beating until stiff. Whisk milk mixture into flour mixture until just combined; fold in egg whites. Spoon 1 cup batter onto lightly greased waffle iron. Cook according to manufacturer's directions. Transfer waffles to preheated 200 F oven. Repeat with remaining batter. Makes 20, 4-inch waffles (2 per serving plus extras).

Nutrition Facts (Herbed Turkey and Waffles)
  • Servings Per Recipe 6,
  • cal. (kcal) 313,
  • Fat, total (g) 14,
  • chol. (mg) 104,
  • sat. fat (g) 7,
  • carb. (g) 9,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • sugar (g) 5,
  • pro. (g) 35,
  • vit. A (IU) 437,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 426,
  • Potassium (mg) 475,
  • calcium (mg) 202,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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