Next week is Thanksgiving, during which we give thanks for our good tidings in a reasonably non-theistic way. Over the years, I’ve come to the realization that roasted turkey sort of sucks. It’s not whether it comes out dry or moist – it’s just that it’s a somewhat flavorless bird whose preparation we often overcomplicate. Remember a few years ago when everyone was buying the massive Ziploc bags and brine kits from Williams Sonoma? All it did was make the bird exquisitely salty.
My wife agrees with me about turkey, so we’ve been known to substitute out a lobster dinner or a beef Wellington or something because you don’t need a turkey to give thanks, and even Tevye was pragmatic enough to eschew tradition.
I do, however, enjoy the accouterments – the stuffing, the cranberry sauce, gravy and whatnot that goes with the turkey. But to top it all off, I came across a recipe in Serious Eats (from which I got the whole Kettlepizza/Baking Steel idea) that we are absolutely trying next week, and I pass it along to you, so it might become “viral” as the kids say.
Stuffing waffles. Not stuffing made from waffles – waffles made from stuffing. Here is what they look like, served with some gravy and maple syrup (because maple syrup goes wonderfully with many savory foods):
Writer Kenji Lopez-Alt’s favorite Thanksgiving thing is stuffing, and his favorite part of the stuffing are the crispy edges. So, if you take a sausage stuffing recipe and use it in a waffle iron – presto, you get the best thing the best way. The article that describes the process is here. Here is the recipe for the process itself. Here is the recipe for the underlying sausage stuffing recipe. Here is the recipe for his simple turkey gravy.
Enjoy and let me know if you try it and how it comes out.