The best part of Thanksgiving is definitely the leftovers. Use up some turkey, mashed potatoes and cranberry sauce in these leftover waffle breakfast sandwiches.

Earlier yesterday I was getting all sentimental about missing Thanksgiving this year.

Not that I really want to put in the actual work that goes into it like planning for days, shopping, prepping, waking up at dawn to put a turkey in the oven because you only have one oven and need it for everything else that has to get made and then of course the dreaded clean up of it all.

Thanksgiving turkey recipe ideas:
tart cherry cranberry glazed turkey
tart cherry chestnut turkey roulade (<– great for a smaller group!)

But, I’ll miss the 30 glorious minutes or so when all that stops and everyone is shoving it all into their mouths like they’ll never see another morsel of food again in their lives.

That and the leftovers.

Man, will I miss the leftovers.

Particularly when you can smash them in between pumpkin waffles, top them with a runny egg and call it breakfast.

More ideas for Thanksgiving leftovers:
Turkey cranberry enchilada melt
Turkey avgolemono soup
Turkey stew

Because when mashed potatoes can be breakfast food, all is right in the world.

Making these Thanksgiving leftover waffle breakfast sandwiches

These waffle breakfast sandwiches use the Thanksgiving leftover basics:

• turkey
• mashed potatoes
• cranberry sauce (check out this 5-ingredient slow cooker cranberry sauce for a great recipe!)

But in reality, you can use whatever you have on hand.

Have stuffing (my cornbread chestnut stuffing is our favorite recipe)? Feel free to throw that in there instead of mashed potatoes.

Have some roasted or mashed squash? Or maybe mashed rutabaga? That could easily replace the mashed potatoes too. 

You know what else would make this an epic breakfast sandwich? 

Some cheese. Melt that on the pumpkin waffles before loading up the middle!