What do you do when the fridge is still overflowing the day after Thanksgiving? The tried-and-true answer is a hearty turkey sandwich stacked with toasted bread, slices of turkey, cranberry sauce and gravy or mayo — maybe even a little stuffing, sliced brie or crisp romaine for good measure. Or how about Turkey and Waffles, courtesy of a recipe from the late Wine Country chef John Ash?

This recipe assumes you have plenty of good leftover gravy — so make extra. You can also add a handful of quickly sautéed spinach for an easy upgrade.

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2 tablespoons butter

2 cups diced cremini mushrooms

Dry white vermouth or white wine

3 cups leftover turkey gravy

Salt and freshly ground pepper

4 homemade or store-bought waffles

Slices of turkey, both white and dark meat

Freshly grate

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