Open Faced Waffle Cornbread Stuffing Sandwiches With Turkey Brie And Bacon Recipes

THANKSGIVING LEFTOVER IDEA: TURKEY WITH CORNBREAD-STUFFING WAFFLES

Steps:

• Get your waffle iron nice and hot. When it's heated, spray it with vegetable spray and place a desired amount of stuffing into the iron. You may need to press it down with your fingers so that it's evenly spread.
• Close the waffle iron and let the stuffing-waffle warm thru and crisp up, about 3-6 minutes, depending on your preferences.
• Top with juicy turkey, gravy, cranberry sauce, or mashed potatoes. Serve and enjoy.

STUFFING WAFFLE OPEN-FACED LEFTOVER TURKEY SANDWICH (AKA THE GREATEST LEFTOVER THANKSGIVING SANDWICH IN THE WORLD OF ALL TIME)

Steps:

• Preheat a waffle iron. I use a mini, round waffle maker, that works best for stacking.
• In a large mixing bowl, add 1/2 cup of the stock to the stuffing at a time until the mixture is wet but not liquid; it should have the consistency of meatball mix and should be able to be rolled into a ball.
• Lightly oil or spray a waffle iron and, depending on shape/size of mold, place a nice-size disc of wet stuffing onto the hot waffle iron. Cook until golden brown and crispy, 5 to 6 minutes. Remove and repeat if leftover stuffing mix remains.
• Heat the gravy in a small saucepot. Take off the heat and place slices of the cold turkey in the hot gravy to reheat and rehydrate.
• Make a tower with a layer of the stuffing waffle schmeared with cranberry sauce. Top with a couple slices of warm gravy-kissed turkey, then a nice sprinkling of crispy bacon. Top with a single sunny-side up egg and garnish with the crispy sage, sea salt and cracked black pepper.

SEASONED CORNBREAD WAFFLES

Steps:

• preheat waffle iron
• In a medium bowl pour melted butter and cornmeal along with flour, baking powder, baking soda along with chicken flavor.
• Mix in eggs and buttermilk until it's combined.
• Pour batter onto hot waffle iron and cook until the waffles are golden and cooked through,
• In a tall narrow container (glass jar or stemless wine glass) that an immersion blender will fit into. This is how I find I make aioli that comes out great every time, I have used drink makers, blenders, but they never seem as good as the whipping action of an immersion blender.
• Add egg yolk, vinegar, mustard, olive oil, and salt to the glass jar
• Place the immersion blender into the jar and begin blending, moving the blender up and down to emulsify
• Once it's blended, add in the cranberry sauce and blend until smooth
• add additional salt if desired

OPEN FACED TURKEY STUFFING PATTY WITH GRAVY AND CRANBERRY SAUCE

Steps:

• Cook the bacon in a cast-iron skillet over medium-high heat until extra crispy, about 10 minutes. Transfer the bacon to a paper-towel-lined-plate to drain and reserve the fat in the skillet.
• Meanwhile pack a 1 cup dry measure tightly with a 1/2 cup of the Old Fashioned Turkey Stuffing. Dump the stuffing onto a baking sheet and press down into a 4-inch-wide-cake, using a flat spatula. Repeat until you have 4 patties.
• Heat the reserved bacon fat in the skillet over medium heat. Carefully lay 2 patties in the skillet and cook until golden brown, 3 to 4 minutes each side. Transfer the patties to a plate and repeat with the remaining 2 patties.
• Add oil to the skillet if needed. Add the sage and fry, about 30 seconds. Transfer the sage to a paper-towel-lined-plate using a slotted spoon.
• Divide the turkey meat onto each patty and pour gravy over top. Crumble 1 crispy bacon slice over the turkey. Dollop with the Simple Cranberry Sauce and garnish with the sage.
• Preheat the oven to 350 degrees F. Grease two 14-by-9-inch baking dishes. Arrange the bread cubes in a single layer on a baking sheet and bake until lightly browned, about 8 minutes.
• Heat some oil in a large skillet over medium-high heat. Add the butter, celery and onions and cook until the vegetables are lightly browned and translucent. Set aside to cool.
• Add the bread cubes, celery mixture, broth, seasoning and eggs in a large bowl. Mix well until moist and sprinkle with salt and pepper. Divide between the 2 prepared baking dishes. Bake until the top of the stuffing is slightly crispy, about 40 minutes.
• Add the cranberry sauce, orange juice, ginger, cinnamon and salt into a small saucepan. Bring to a boil and reduce to a simmer. Cook, uncovered, stirring often to incorporate flavors, about 15 minutes. Remove the saucepan from the heat and cool.

MINI TURKEY CORNBREAD SANDWICHES

Steps:

• Preheat oven to 350°F Grease two 12-cup mini muffin tins.
• In a large bowl, whisk together flour, cornmeal, baking soda and salt.
• In a medium bowl, whisk brown sugar, egg and oil until smooth. Add orange juice. Pour wet ingredients into dry ingredients, and stir until just combined. Distribute batter evenly among prepared mini muffin tins.
• Bake at 350F for 9 -11 minutes, until a tester comes out clean.
• Cool completely. Cut in half and place one half of sliced deli turkey on bottom half of muffin and a teaspoon of cranberry sauce on each. Add muffin top and secure with a toothpick.

THE ULTIMATE OPEN-FACED BREAKFAST SPAM®WICH SANDWICH

Steps:

• Place pineapple slices in a non-stick skillet over low heat; sprinkle with brown sugar. Cook pineapple, shaking the pan every minute, until bottom of pineapple rings turn golden and sugar is caramelized, about 5 minutes; remove slices from pan and set aside.
• Place SPAM® with Bacon slices into the same skillet and pour 1/4 cup of reserved pineapple juice over the SPAM® with Bacon; cook until juice evaporates, about 3 minutes. Flip SPAM® with Bacon; pour remaining pineapple juice in and cook until evaporated, about 3 minutes more.
• Crack eggs into a nonstick skillet over medium-low heat; cook until whites are firm and yolks are done to your liking.
• Toast bagels; spread bagel halves with mashed avocado. Top each bagel half with tomato slices, SPAM® with Bacon slices, an egg, and a pineapple slice; top with just a splash of balsamic vinegar.

ROAST TURKEY WITH CORNBREAD STUFFING

Steps:

• In skillet, saute celery and onion in butter until tender.
• Place in a lg bowl with corn bread, fresh bread crumbs, sage and poultry seasoning.
• Mix eggs and chicken broth; add to dry mixture, stir gently to mix.
• Stuff the cavity and neck of turkey.
• Fasten openings.
• Tie legs together.
• Place on rack in roasting pan.
• Brush with melted butter.
• Bake at 325* for 4 hours (cover with a foil tent), or until turkey tests done.
• Let stand for 20 minutes before cutting.

OPEN-FACED BROILED ROAST BEEF SANDWICH

Steps:

• Preheat oven on broiler setting.
• Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
• Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

TURKEY WITH CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
• In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
• Reduce oven heat to 325 degrees F (165 degrees C).
• Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
• Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.