Fried Turkey And Cranberry Gingerbread Waffles

Fried Turkey And Cranberry Gingerbread Waffles

Fried Turkey And Cranberry Gingerbread Waffles
  • Prep Time

    15 minutes
  • Serving Size

    About 6 servings


  • Cranberry Maple Compote:
  • Fresh Cranberries2 cups
  • Maple syrup1/2 cup
  • The Original Cranberry Juice Cocktail3/4 cup
  • Cinnamon stick1
  • Salt1 pinch
  • Gingerbread waffles
  • All-purpose flour2 cups
  • Ground ginger2 teaspoons
  • Ground cinnamon1 teaspoon
  • Ground nutmeg1/4 teaspoon
  • Ground clove1 pinch
  • Sugar1/4 cup
  • Baking powder2 teaspoons
  • Salt1/2 teaspoon
  • Milk2 cups
  • Eggs4
  • Molasses2 tablespoons
  • Vanilla extract1 teaspoon
  • Butter1/2 cup
  • Fried Turkey:
  • Buttermilk2 cups
  • Hot sauce 1/4 cup
  • Portions leftover turkey6
  • Flour2 cups
  • Cornstarch1 cup
  • Garlic powder2 teaspoons
  • Onion powder2 teaspoons
  • Paprika2 teaspoons
  • White pepper2 teaspoons
  • Kosher salt1 tablespoon
  • Buttermilk1/3 cup
  • Cooking spray
  • Featured Product

    The Original Cranberry Juice Cocktail

  • Featured Product

    Fresh Cranberries


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.