Leftover turkey cranberry jam creamy broccoli waffle sandwich.
Perfect way to use up leftovers from Thanksgiving. Paleo, gluten-free and grain-free savory turkey cranberry sandwiches made with homemade cranberry jam. Full of flavor and nutrition to keep you full and satisfied. Leftovers never looked so good.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
Scale
Plantain waffles
- 1 large green/yellow plantain (200g)
- 4 eggs
- 2 tablespoons coconut oil
- 2 tablespoons coconut flour
Cranberry Jam
- 1 cup fresh cranberries
- 2 tablespoons maple syrup
- *can add some stevia if you like it sweeter
- 1/4 cup water
- 1 tablespoon gelatin (red can as you want it to get a little thick)
Toppings
- few slices of leftover turkey
- lettuce
- few scoops of any leftover veggies
Instructions
First make waffles.
- Place plantains, eggs, coconut oil and coconut flour into blender.
- Blend until smooth.
- Pour batter into waffle maker and let cook according to waffle maker directions.
- Once waffles are done set aside.
- Makes 4 large waffles.
Make cranberry jam
- Over medium heat place 1/4 cup water into a pot.
- Add in cranberries and bring to a boil for 10-15 minutes.
- Once cranberries get soft drain the remaining water (if desired).
- Stir in maple syrup.
- Add in gelatin if desired to make a thick jam.
- Stir. Set aside.
Next assemble sandwich.
- Place one waffle down and layer with turkey, lettuce, cranberry jam and leftover veggies of choice.
Nutrition
- Serving Size: serves 2