You're probably in your final preparations of tomorrow's thanksgiving meal. Personally, I made the big meal last week! That means that I have been feasting on leftover turkey and stuffing for a few days now. That's the big problem when you cook a full bird for just two people. We had lots and lots of leftover turkey. After two days of reliving the meal, with a plate full of turkey, stuffing and potatoes, the BF and I needed to change things up.
I decided the turkey would be a perfect chance to try out a waffle recipe I've been meaning to make. I think nothing goes better with poultry than curry and these waffles are jam packed with sweet curry powder. They are also bursting with golden raisins and chopped walnuts, so amazing.
These waffles were topped with a bit of cranberry chutney (you can totally use your leftover cranberry sauce!) and some mixed greens. Perfect for that lazy Saturday after Thanksgiving.
Two Years Ago: Thanksgiving Casserole
Three Years Ago: Blackberry Crostata
Adapted from Waffles - From Morning to Midnight
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 tablespoon Sweet curry powder
1 cup buttermilk
1/4 cup chicken stock
1/4 cup golden raisins
3 tablespoons chopped walnuts
2 tablespoons butter, melted
Whisk together flour, baking powder, baking soda, salt and curry powder. In another bowl, beat together buttermilk, chicken stock and egg. Pour liquids into flour mixture and whisk until combined. Add raisins, walnuts and butter and stir until mixed. Let batter sit for 10 minutes.
Preheat waffle iron according to your own appliances instructions. Add the amount of batter appropriate for your iron (mine, takes 1 cup) and spread out evenly with a spatula. Bake waffles until crispy.
Fill your waffle sandwich with something delicious, like thanksgiving leftovers! I went with a cranberry chutney, mixed greens & roasted turkey. Such a happy day after turkey day lunch!