|Chicken or Turkey & Waffles|
This dish is quick and easy to fix with leftover chicken or turkey. Use leftover gravy if you have any, plus additional broth. Waffles quickly soak up quite a bit of gravy, so make a generous amount per person.
- 1 small stewing chicken, or use leftover chicken or turkey
- 4 to 5 cups chicken stock or 3 cans chicken broth
- 1/4 cup flour or 3 T. cornstarch
- Cooked and finely chopped carrots, onion & celery (optional)
- Prepare homemade waffle batter,
or use Bisquick or buttermilk pancake mix, following the directions for preparing waffle batter
Cook the chicken and remove the meat from the bones. Cut and shred the cooked chicken, or use leftover chicken or turkey. In a large saucepan, stir the cornstarch or flour into the chicken broth. Add chopped vegetables, if desired, then add the cut-up chicken (or turkey). Cook gently for about 15 minutes to heat through. Meanwhile, prepare the waffle batter and bake the waffles. To keep waffles crisp on the outside and warm until serving time, preheat your oven to 200º. Lay wire cake racks on top of a baking sheet. While the other waffles are being made, lay the baked waffles in the oven, on the racks, in a single layer. Serve the waffles piping hot, topped with the chicken or turkey and gravy mixture.