This is Hunter’s favorite meal, it’s usually made after Thanksgiving or Christmas with left over turkey, But it’s also the night before the 1st day of school meal. You can make this fresh or completely with leftovers.
Serves 6 ( or as much as you want)
- 1 Bone in turkey Breast (Or leftover turkey)
- 1 bag russet potatoes
- Milk, Sour Cream, Salt & Pepper to make mashed potatoes (or use leftovers)
- 2 Boxes stove top stuffing (If you use left over stuffing you will need to add chicken broth and a egg to make it bind together)
- 2 Packets Brown Gravy (or turkey gravy which ever you prefer)
Roast turkey breast with poultry seasoning at 350 degrees ( Time will depend on the size of your turkey. Let cool then thinly slice.
Make Stuffing according to the directions. You could make fresh stuffing but I find for this recipe stove top actually is a little better. If you use fresh stuffing you need to add 1 egg and 1/2 cup- 1 cup chicken or vegetable broth to get it the correct consistency to make it into a waffle. Once cool to touch form into balls and cook in a waffle iron, It take usually twice as long as a regular waffle. Keep waffles warm in a 250 degree oven will cooking remaining waffles.
While the stuffing cools make your mashed potatoes. Boil potatoes in salt water until cooked though beat with had mixed with Milk Sour Cream Salt and paper to desired consistency. ( You could probably use boxed mashed potatoes if you wanted to but I feel home made are easier and much better)
Once all ingredients are ready you can assemble your open face. Preheat oven to 400 degrees. Top Stuffing waffle with Mashed potatoes and turkey smother with gravy. Bake for 10-15 mins until gravy is bubbling and all ingredients are heated though. ( If using left overs you should warm the potatoes up slightly in the microwave).
You can make them as big or as small as you would like, I always like to make Hunter a Man Vs. Food size one to see if he can finish it ( but he’s a teenage boy) I like a mini one for me and a med one for Greg.