Thanksgiving Leftovers Triple Waffle, Sandwich, and Pot Pie
Ingredients: Leftover stuffing, Nonstick spray, Leftover mashed potatoes, Egg, Grated cheddar cheese · 60 min cook time · 800kcal · ~₩30,000
Ingredients
2cups Leftover stuffing, 1적당량 Nonstick spray, 2cups Leftover mashed potatoes, 2개 Egg, 3ounces Grated cheddar cheese, 2cups Leftover sweet potatoes, 2tablespoons All-purpose flour, 1적당량 Cranberry sauce, 1적당량 Gravy, 1덩어리 Leftover turkey breast, 1적당량 Vegetable oil, 4slices White bread, 1적당량 Butter, 1적당량 Leftover roast potatoes, 1적당량 Assorted vegetables, 0.5cup Chicken stock, 1sheet Store-bought puff pastry, 1적당량 Flaky sea salt
Instructions
1. Spray your waffle iron with plenty of nonstick spray. Stuff it with leftover stuffing until golden and crisp.
2. For leftover mashed potatoes, add one egg and about three ounces of grated cheddar cheese to two cups of potatoes. Spray the waffle iron, squish the mixture down, and waffle until crispy.
3. For sweet potatoes, add a single egg and two tablespoons of all-purpose flour to two cups of sweet potatoes. Spray the waffle iron, squish it down, and toast it up. Do not overfill.
4. Garnish the Thanksgiving leftover triple waffle tall stack with cranberry sauce and turkey, then drizzle with gravy.
5. Pull the skin off the leftover turkey breast and set it aside. Slice the turkey breast as thin as possible.
6. Fry the turkey skin in a bit of vegetable oil on the stovetop until golden brown and crisp. Press it down and weigh it with a heavy saucepan if needed for even cooking. Set aside to drain on paper towels.
7. Toast the bread in butter on only one side. Assemble the sandwich on a wire rack to prevent the toast from sweating.
8. Prepare the 'moist maker' by soaking a central slice of bread in hot gravy.
9. Assemble the sandwich: start with a generous layer of thinly sliced turkey, followed by a thin but generous patty of leftover stuffing. Top with a smear of cranberry sauce, then the sufficiently soaked moist maker. Add another layer of turkey, another layer of stuffing, another layer of cranberry sauce, and finally, the salty crispy fried turkey skin.
10. Smear a little sweet potato casserole on the top slice of bread. Top the sandwich, give it a gentle squish (taking care not to destroy the moist maker), then skewer and slice it into two.
11. In a large bowl, combine shredded leftover turkey breast, roast potatoes chopped into bite-size pieces, and assorted vegetables.
12. Thin about three cups of gravy with approximately half a cup of chicken stock. Deposit the leftover solids into the thinned gravy and mix to combine. This is your pot pie filling.
13. Defrost store-bought puff pastry, lightly flour it, and roll it out until it's about 1.5 times its original size with no creases or folds.
14. Cut rounds from the puff pastry sheet, about half an inch wider than the diameter of your intended container (ramekins).
15. Fill ramekins to about half an inch shy of full with the pot pie filling. Top with the puff pastry rounds, gently patting down the edges to seal. For larger pot pies, use two layers of puff pastry.
16. If freezing, wrap the pot pies twice in plastic wrap and once in foil.
17. When ready to bake, brush the puff pastry with one beaten egg for a glossy sheen. Sprinkle liberally with flaky sea salt. Cut a few vents with a paring knife.
18. Bake in a 375-degree Fahrenheit oven for anywhere from 40 minutes to one hour, especially if frozen. Pull them out once they are nicely golden brown and bubbling over the edges.
Source: Watch the original video