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.
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).