When I first came across the basis for this recipe (from the nice and helpful folk at Myrecipes.com), they called for using leftover fried chicken in these very, very fine savory waffles.
Well… I was fresh out of leftover fried chicken, but I did have a couple of cups of leftover Popeye’s turkey in the freezer from Thanksgiving and… well…it was the weekend before Christmas and I did not want to visit any store of any sort to put together a Sunday night dinner, so…
Popeye’s turkey waffles it is!
And, they are tasty! But, if you have leftover fried chicken, feel free to use that instead.
•3/4 cup flour
•1/2 cup yellow cornmeal
•1-1/2 tsp sugar
•1 tsp Kosher salt
•1 tsp baking powder
•1/2 tsp baking soda
•1/8 tsp black pepper
•1/8 tsp allspice
•1 cup buttermilk
•2 tbsp half and half
•1 large egg
•1 tsp hot sauce (or more, your choice)
•2 tbsp unsalted butter, melted
•2 cups chopped cooked turkey
Whisk the dry ingredients together in a bowl and set aside.
Beat the egg together with the buttermilk, half and half, and hot sauce until nicely blended, then whisk in the melted butter.
Add the flour mixture to the egg mixture and whisk until smooth.
Fold the chopped turkey into the batter.
Apply cooking spray to your waffle iron and preheat it.
Spread the batter on your heated waffle iron (a crêpe paddle works a treat for this), then close the waffle iron and cook for four to six minutes, until golden brown and done.
Note: even using the crêpe paddle, my waffles rarely come out perfectly shaped. I don’t really get all that fussed about it.
Once your waffles are cooked, transfer to a parchment paper lined pan and stash in a warm 200º oven while you finish cooking the waffles.
This amount of batter made enough for eight (more or less) kinda messy waffles.
My husband went classic with butter and maple syrup; I opted for chive cream cheese spread and additional hot sauce.
And it was good.