- Cook Time
- Prep Time
SPICY MAPLE SYRUP
- 1 cup pure maple syrup
- 4 tablespoons butter
- 1 tablespoon leftover cranberry sauce
- 1 tablespoon molasses
- 4 dashes Tabasco
- 2 tablespoons fresh lemon juice
- 2 cups crushed cornflakes
- 1/4 teaspoon cayenne or paprika
- 1/4 teaspoon granulated garlic
- 2 eggs
- 12 slices (about 2 by 5 inches each) leftover turkey, preferably thigh meat
SWEET POTATO WAFFLES
- 2 cups flour
- 1 tablespoon baking powder
- 1 1/2 cups buttermilk
- 3/4 cup leftover mashed sweet potatoes
- 3 eggs, separated
- 4 tablespoons butter, melted
For the syrup, in a small saucepan, combine the first 5 ingredients and a pinch salt. Bring to a boil; remove from heat. Add the juice. Cover; keep warm.
For the turkey, preheat the oven to 350 degrees . In a shallow bowl, combine the cornflakes, spices, 1/2 tsp. salt and 1/4 tsp. pepper. In another shallow bowl, beat the eggs. Working with one piece of turkey at a time, coat with egg, then with cornflake mixture, pressing to adhere; transfer to a parchment-lined baking sheet. Bake until the crust is browned and crispy, 10 to 12 minutes. Tent with foil to keep warm.
Meanwhile, in a medium bowl, whisk the flour, baking powder and 1/2 tsp. salt. In a large bowl, whisk the buttermilk, potatoes, egg yolks and butter. Whisk in the flour mixture. In another medium bowl, with an electric mixer, beat the egg whites to stiff peaks. In two batches, fold the whites into the potato mixture until just blended.
Cook the waffles in a waffle iron. Divide among plates. Top with turkey; drizzle with syrup. Serve with the remaining syrup.