Every Thanksgiving, we ask our friends in the Chef community for their favorite holiday recipes. This year we got a last minute entry from Chef Matt Storch of Match Restaurant & The Chelsea with a great idea for all those leftovers. Ok...that picture above...it's not turkey...those are chicken livers, but it's the best we could do on short notice. Here is Matt Storch's Day After Turkey & Waffles Recipe.
Day After Turkey & Waffles
1 tuperware full of leftover turkey parts (I recommend dark bits)
1 cup Wondra Flour
¼ lb of Butter
¼ cup of blended Oil -canola
Your favorite waffle recipe made in a great waffle maker
2 cups leftover gravy
1 slice of leftover pecan pie (if you have any, otherwise a handful of pecans
¼ cup of maple syrup
Preheat your waffle maker and whip up the batter.
Start making your waffles and let rest on a rack so they stay nice and crispy.
In a sauce pot add the gravy, syrup and the pecan pie and mix together breaking up the pie as you go.
Heat a large pan on the stove over medium heat.
Roll the turkey parts in wondra flour seasoned with salt, pepper, and if you want some cayenne and chili powder.
Take a ¼ of the butter and the oil and heat in the preheating pan.
Gently toss in the turkey parts and pan fry until golden brown, a couple of minutes on each size depending on the size of the bits.
When fried rest on the rack next to the waffles.
When everyone starts to rise out of their food coma’s arrange the plates with waffles slathered with butter and then the fried turkey on top, and then a drizzle of the gravy syrup.
Feel free to put some cranberry sauce on top!