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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Turkey and Waffles

INGREDIENTS

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 grated Parmesan cheese, to garnish

DIRECTIONS

Heat a deep saucepan, add the butter and saute the mushrooms over moderate heat until lightly browned. Add a splash of white vermouth and the gravy. Bring to a simmer and season to your taste with salt and pepper.

Place waffles on warm plates and top with turkey. Spoon the gravy over and sprinkle with Parmesan cheese. Serve immediately. Makes 4 servings