Cranberry Pumpkin Stuffed Waffles

Cranberry Pumpkin Stuffed Waffles


Chef Christine Tizzard has whipped up a recipe for Thanksgiving dinner in a waffle! Eat it as a lunch sandwich or for breakfast with maple syrup and butter.


1 cup leftover cranberry sauce
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 cup buttermilk or whole milk
1 cup leftover roasted sweet potato or pumpkin
2 eggs
1/3 cup unsalted butter melted
pinch salt
for greasing vegetable oil
1/2 cup gouda, grated
1 cup leftover gravy
1 cup baby spinach
1-2 cups leftover turkey, boneless, sliced


Preheat waffle iron over medium high heat.

In large bowl, whisk together all dry ingredients.

Puree in blender the leftover sweet potatoes or pumpkin with milk. Add in all other wet ingredients and blend again. Pour wet into dry and stir to combine.

Lightly grease waffle iron with oil. Let waffles cook for about three to five minutes. Assemble into sandwiches with hot turkey in gravy, spinach and some Gouda cheese.


Preheat oven to 200F to keep waffles warm until ready to serve.

Waffles are freezer friendly. Freeze them in resealable plastic bags for up to one month and reheat in toaster.

Chef Christine Tizzard's Thanksgiving waffles combine all the fixings of your Thanksgiving feast into one savoury waffle sandwich. Replacing the bread are the waffle slices and the fillings are: turkey slices, spinach, Gouda cheese and gravy.