Chef Matt Storch's Recipe for "Day After Turkey & Waffles"

What’s for day-after-Thanksgiving breakfast? Chef Matt Storch of Match Restaurant & Match Burger Lobster has a great idea for all those leftovers. Bust out the waffle maker, that last slice of pecan pie people were simply too full to consume last night, and some tasty turkey bits for breakie.

Enjoy Chef Storch’s Day After Thanksgiving Turkey & Waffles. You’re welcome.

Day After Turkey & Waffles

Ingredients:

1 Tupperware 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

Directions:

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!