To prepare the creamed turkey, warm butter and garlic in a large sauce pan over medium-low heat. Once the butter has melted, add the flour all at once and whisk constantly for one minute.
Add chicken broth and whisk until smooth, scraping down the sides with a spatula if needed. Increase heat to medium and add the milk, bay leaf, and thyme sprigs, whisking to incorporate the milk.
Continue cooking over medium-high heat, whisking frequently, until the mixture begins to simmer. Once the mixture begins to bubble, whisk constantly until it thickens, about one or two minutes.
Stir in turkey and sherry, cooking for an additional minute or two. Stir in the salt, pepper, and lemon juice. Remove thyme sprigs and bay leaf.
Set creamed turkey aside while you prepare the waffles (Creamed turkey can be prepared several days in advance. Store refrigerated in an airtight container and reheat before serving.).
To prepare waffles, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
In a separate bowl, combine eggs, buttermilk, thyme, and garlic, whisking until well combined. Whisk in butter. Add the flour mixture to the wet ingredients and gently fold them together.
Brush a preheated waffle iron lightly with vegetable oil. Drop 1/2 cupfuls of batter onto the waffle iron and bake until the iron stops steaming and the waffles are golden, about 2 to 3 minutes.
Top warm waffles with creamed turkey, a dollop of cranberry sauce, and 1/4 cup green beans. Serve immediately.