Make sure you have plenty of turkey leftover this Thanksgiving because you will want to make these Cornbread Waffle Turkey Sandwiches with Cranberry Aioli. Trust me!
There are so many things to make with leftover turkey,
but sandwiches are a classic.
Although there is nothing classic about this sandwich,
you will want it none the less.
It all starts with seasoned cornbread waffles…
oh, how these are going to be good for so many sandwiches and snacks!
Then the turkey gets piled on top with some spinach or your favorite lettuce,
and don’t forget the cranberry…sauce, this sauce is REALLY great,
it’s a Cranberry Aioli. It’s sweet and tangy and savory all at the same time.
Ok, let’s talk waffles!
They aren’t just for breakfast,
these cornbread waffles are seasoned with chicken flavor to give them an extra delicious taste, think cornbread stuffing.
They are light and not to heavy for a sandwich, and well they are great for snacking too. I may have sampled a few along the way.
All great sandwiches have something that puts them over the top,
it makes them more delicious,
on this one, it’s the Cranberry Aioli
This is one sauce I’m sure I will find more things to put it on, it’s that GOOD!
All great sandwiches have something that puts them over the top,
it makes them more delicious,
on this one, it’s the Cranberry Aioli
This is one sauce I’m sure I will find more things to put it on, it’s that GOOD!
Be sure to save some turkey for this from your Thanksgiving turkey,
or go ahead and buy some real turkey breast and enjoy this delicious sandwich any time of year and maybe it will be the sandwich you make when you want to remind yourself of Thanksgiving memories.
- 6 tablespoon melted unsalted butter
- 1 cup cornmeal
- 3/4 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons chicken flavor, dry (I use knorr)
- 2 eggs
- 1 1/2 cups buttermilk
- preheat waffle iron
- In a medium bowl pour melted butter and cornmeal along with flour, baking powder, baking soda along with chicken flavor.
- Mix in eggs and buttermilk until it's combined.
- Pour batter onto hot waffle iron and cook until the waffles are golden and cooked through,
- 1 egg yolk
- 1 tablespoon vinegar
- 1/2 teaspoon mustard (I used spicy brown mustard, dijon would be good as well)
- 1 cup olive oil (or oil of your choice)
- pinch of salt (salt is key to balance the flavors, so add a little now and maybe a little after blending)
- 1 teaspoon garlic (I use Gourmet Gardens garlic, its' smooth and easy to use)
- 1/2 cup cranberry sauce
- In a tall narrow container (glass jar or stemless wine glass) that an immersion blender will fit into. This is how I find I make aioli that comes out great every time, I have used drink makers, blenders, but they never seem as good as the whipping action of an immersion blender.
- Add egg yolk, vinegar, mustard, olive oil, and salt to the glass jar
- Place the immersion blender into the jar and begin blending, moving the blender up and down to emulsify
- Once it's blended, add in the cranberry sauce and blend until smooth
- add additional salt if desired
more great sandwiches
- Grilled Goat Cheese and Avocado Sandwich
- Eggplant Sandwich
- Italian Chicken Cutlet Sandwich
- Peppered Salami Pressed Sandwich
- Grilled Eggplant & Mozzarella Sandwich with Lemon Artichoke Spread
- Shrimp Roll with Lemon Basil Aioli
- Chicken BLT Sandwich
- Cornbread Waffle Turkey Sandwiches with Cranberry Aioli
- and don’t miss this: Breakfast Toast, so many simple ideas
If you like this or any other recipe at 
sue/the view from great island says
These are so creative, I can imagine finding them on the menu of my favorite restaurant! I would love to have these “the day after”!