Look at what's cookin

My adventure's in feeding my family

Turkey and Stuffing Waffle Croque-Madame Sandwich April 14, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

When it comes to holiday meals, the go to is Turkey. I happened to have a whole smoked turkey in my freezer so I thought it would be great to make this out of it for Easter brunch. Everyone loved it. I didn’t quite master the waffles but it was still damn tasty.


  • Vegetable oil or non-stick cooking spray
  • 1 quart leftover or uncooked stuffing
  • 2 cups leftover gravy
  • 8 ounces grated Comté or gruyère cheese
  • 1 pound sliced roast turkey breast
  • 1 tablespoon butter
  • 4 eggs
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh herbs such as parsley, chives, tarragon, or chervil

photo 1



Adjust oven rack to 5 inches below broiler element and preheat broiler to low. Preheat a four-well Belgian waffle iron according to manufacturer’s instructions. Spray with non-stick cooking spray and add 1 cup of stuffing to each well. Close waffle iron and cook, turning occasionally, until cooked through and crisp, 10 to 12 minutes. Set waffles aside.


While waffles bake, make the gravy cheese sauce. Heat gravy in a medium skillet over medium-high heat, whisking frequently, until simmering. Remove from heat and whisk in 6 ounces of cheese. Continue whisking until completely smooth. For a glossier sauce, blend with a hand blender until shiny, about 1 minute. Keep warm.


Place the waffles in a large oven-safe skillet or on a foil-lined broiler pan. Top with sliced turkey. Ladle half of cheese sauce over turkey, followed by remaining grated cheese. Broil until cheese is melted and bubbly, about 3 minutes.


Meanwhile, fry the eggs. Melt the butter in a large cast iron or non-stick skillet over medium-high heat. Add the eggs and cook until whites are cooked through but yolks are still liquid, about 2 minutes.


Top broiled turkey waffles with fried eggs, ladle remaining gravy over the whites of the eggs, season with salt and pepper, sprinkle with herbs, and serve immediately.
photo 2

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