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+ servings

Creamed Turkey and Thyme-Cornmeal Waffles

This recipe is perfect for breathing new life into holiday leftovers. Substitute chopped chicken for the turkey whenever you have that on hand as well!
Course: Main
Keyword: dinner, dinner rolls, leftover turkey, savory waffles
Servings: 6 to 8


  • Creamed Turkey
  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced or pressed
  • 1/3 cup unbleached all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups whole milk
  • 1 bay leaf
  • 3-4 fresh thyme sprigs
  • 4 cups chopped turkey (about 1 1/2 pounds)
  • 1/4 cup dry sherry
  • 1 teaspoon salt, plus more to taste
  • pepper, to taste
  • 1 teaspoon fresh lemon juice
  • Thyme-Cornmeal Waffles
  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 5 tablespoons unsalted butter, melted and cooled slightly
  • 2 tablespoons chopped fresh thyme (or 2 teaspoons dried thyme)
  • 2 garlic cloves, minced or pressed
  • vegetable oil, for waffle iron
  • For Assembly
  • 2 cups cooked green beans
  • 1/2 cup cranberry sauce


  • 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.