Fried Turkey & Cranberry Gingerbread Waffles


  • Cranberry Maple Compote:
  • 2 cups Ocean Spray® Fresh Cranberries
  • 1/2 cup maple syrup
  • 3/4 cup Ocean Spray® Cranberry Juice Cocktail
  • 1 cinnamon stick
  • 1 pinch salt

  • Gingerbread Waffles
  • 2 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pinch ground clove
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups milk, whole
  • 4 eggs, large
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, unsalted, melted

  • Fried Turkey:
  • 2 cups buttermilk (for marinade)
  • 1/4 cup hot sauce (optional)
  • 6 portions leftover turkey, dark meat, skin-on
  • 2 cups flour, all-purpose
  • 1 cup cornstarch
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons white pepper, ground
  • 1 tablespoon Kosher salt
  • 1/3 cup buttermilk (for flour dredge)
  • cooking spray, as needed


In a bowl combine the 2 cups of buttermilk, hot sauce (optional) and portions of leftover turkey. Allow the turkey to sit in the buttermilk mixture for at least 30 minutes.

Pre-heat the waffle iron according to the manufacturer’s instructions.

Pre-heat the air-fryer to 375°F or manufacturer’s recommended temperature.

Prepare the cranberry compote by combining the cranberries, maple syrup, cranberry juice, cinnamon stick and salt in a saucepan over medium heat. Bring the mixture to a boil and reduce the heat to low and allow the mixture to simmer, stirring occasionally until desired consistency is achieved (approximately 10 minutes).

Remove from heat and use a lid to keep the sauce warm while preparing the rest of the dish. Remove the cinnamon stick before serving.

In a large bowl start to prepare the waffle batter by whisking together the flour, spices, sugar, baking powder and salt.

In a separate bowl whisk together the milk, eggs, molasses and vanilla. Briefly whisk together the flour and milk mixtures just until combined. Slowly whisk in the melted butter just until mixed. Place aside until you are ready to prepare the waffles.

To prepare the flour dredge for the turkey combine the flour, cornstarch, garlic, onion, paprika, pepper and salt. Stir to combine. Sprinkle the top of the flour mixture with the remaining 1/3 cup of buttermilk and mix just a few times to form some clumps, those are intentional.

Remove 1 piece of turkey at a time from the buttermilk and dredge it in the flour mix, intentionally pressing to get some of the flour clumps to stick. Use the cooking oil spray to thoroughly coat every side of the turkey. The flour will burn too quickly if not coated evenly and thoroughly.

Air-fry the turkey pieces according to the air-fryer manufacturers instructions, flipping them over halfway through the cooking process, or until you reach an internal temperature of 165°F and the coating is golden brown (i.e. 5-10 minutes). You may need to reapply more oil spray during cooking, inspect the turkey when it is being flipped.

Prepare the waffles according to the manufacturer's instructions.

Build each plate with a gingerbread waffle, a piece of fried turkey and topped with the cranberry maple compote.

Chef’s tip: Prepare this recipe with a variety of meats. Roasted turkey, pork or chicken are great in place of the fried turkey if it is unavailable.


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