This is it.  The quintessential recipe and, in my opinion, the sole reason we go through the laborious steps of preparing a turkey dinner.  I love this so much, I can’t even put into words, my adoration.  Sure, we could make something similar with chicken and gravy any day of the year, but the real deal needs to be made with the rich, decadent turkey gravy my mother has perfected over the years.  She also makes waffles adapted from Homemade Bread by the Food Editors of Farm Journal, 1969.  In the book they are called Sunday Supper Waffles and they are savory and sturdy.  We use a mix of white and wheat flour to help them stand up to the gravy, not that they are on your plate for very long!

Waffles and Turkey Gravy

Makes 8 waffles

4 cups gravy mixed with 2 cups pulled turkey, white and dark meat

6 Tbsp butter, melted and cooled

1 cup whole wheat flour (King Arthur’s Organic is best)

1 cup unbleached all-purpose flour (King Arthur’s Organic is best)

4 tsp baking powder (Bob’s Red Mill- no aluminum added)

1/4 tsp salt

2 cups milk

2 eggs

Cranberry Sauce (optional)

Preheat oven to warm (150-200° F). Heat gravy mixture over medium-low heat until simmering.  Heat waffle iron on a medium heat.  Mix dry ingredients and set aside.  Mix wet ingredients and stir into dry ingredients.  Spoon about a 1/4 cup of batter into the waffler and bake.  Set cooked waffle on a rack lined baking sheet and keep warm in the oven.  Repeat to make 7 more waffles.  Top each waffle, just before eating, with 1/4 cup gravy and turkey, and cranberry sauce if you wish, and devour.