Who doesn’t love cheesy, creamy mac ’n cheese?  Disney chefs fancied up this classic comfort dish by topping with smoked barbecue brisket, pickled red onions, and crispy fried shallots – YUM! We just had to get the Brisket Mac ‘n Cheese recipe to share on – it is a crowd-pleaser for sure!

This plate of comfort is currently offered at Smokejumpers Grill during A Touch of Disney and will remain on the menu at the reopening of Disneyland Resort on April 30. Be sure to plan ahead and mobile order through the official Disneyland mobile app for added convenience and to promote contactless payment. Here is a link for additional details on mobile order.

For guests with tickets to A Touch of Disney, be sure to check out our Foodie Guide for a list of all the new items and favorite classic dishes from around the resort at this limited-capacity ticketed experience.

Brisket Mac ‘n Cheese from Smokejumpers Grill at Disney California Adventure Park
Serves 6

PICKLED RED ONIONS

• 1 red onion, thinly sliced
• 1 cup white vinegar
• 2 tablespoons sugar
• 1 tablespoon coarse salt

CRISPY FRIED SHALLOTS

• 1 tablespoon all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon coarse salt
• 1 shallot, thinly sliced
• 1/2 cup canola oil, for frying

SMOKED BEEF BRISKET

• 1 pound smoked beef brisket (see Cook’s Note below)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/2 teaspoon coarse salt
• 1/2 teaspoon black pepper

MAC ‘N CHEESE

• 1 pound elbow macaroni
• Coarse salt, to taste
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 2 cups shredded cheddar cheese
• 1/2 cup cream cheese
• Black pepper, to taste

TOPPING

• 1 cup favorite barbecue sauce

FOR PICKLED RED ONIONS:

1. Place thinly sliced red onions in mixing bowl. Combine white vinegar, sugar, and salt in small saucepan. Bring to a simmer over medium-high heat.
2. Carefully pour over onions. Cool to room temperature.
3. Refrigerate until ready to serve.

FOR FRIED SHALLOTS:

1. Heat oil in frying pan until it reaches 350°F.
2. Combine flour, cornstarch, and salt in small bowl.
3. Dip shallots in cornstarch mixture and shake off excess coating.
4. Fry in hot oil for 1 minute, until crispy.
5. Drain on paper towels. Set aside.

FOR SMOKED BRISKET:

1. Shred or chop smoked beef brisket. Season with garlic powder, onion powder, paprika, chili powder, salt, and pepper.
2. Heat large skillet over medium heat for 5 minutes, until hot. Add brisket and cook for 3 minutes, until hot.
3. Keep warm until ready to serve.

FOR MAC ‘N CHEESE:

1. Cook macaroni in salted water, according to package instructions. Drain and set aside.
2. Melt butter in Dutch oven over medium heat. Add flour and whisk until smooth and light brown in color.
3. Slowly add milk, whisking to break up any lumps that form. Whisk until milk begins to simmer. Reduce heat to low. Add shredded cheddar and cream cheese. Whisk until smooth. Stir in macaroni. Season with salt and pepper, to taste.
4. Keep warm until ready to serve.

TO SERVE:

Scoop mac ‘n cheese onto each plate. Add smoked brisket. Top with drizzle of barbecue sauce, pickled red onions, and fried shallots.

COOK’S NOTE: You can smoke your own brisket at home following directions for your particular smoker or simply pick up sliced smoked brisket from your favorite barbecue restaurant.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe. 

Happy cooking!

Corned beef is a dish long associated with St. Patrick’s Day celebrations in America, and the chefs at Disney’s Animal Kingdom Theme Park have created a fun recipe to get your corned beef fix for this Irish holiday.

Our St. Patrick’s Day Reuben Totchos, offered through Mar. 17 at Restaurantosaurus, are crispy potato barrels loaded with cheddar cheese sauce, sautéed corned beef, sauerkraut, Thousand Island dressing, and crunchy rye croutons – yes, please!

Enjoy this easy and delish recipe for St. Patrick’s Day or whenever you want to celebrate the spirit of the Irish.

St. Patrick’s Day Reuben Totchos from Disney’s Animal Kingdom Theme Park
Serves 4-6

INGREDIENTS

• 2 slices marble rye bread
• 1/2 cup Thousand Island dressing
• 1/4 cup whole grain mustard
• 1 (2 pound) package frozen potato barrels
• 1 (15 ounce) jar cheddar cheese sauce
• 2 cups canned or bagged sauerkraut
• 1 cup shredded green cabbage
• 1 pound sliced top round corned beef
• 2 green onions, thinly sliced

FOR REUBEN TOTCHOS:

1. Preheat oven to 350°F. Cut marble rye bread into 1/4-inch cubes. Place on baking sheet and cook for 5-7 minutes, until toasted. Set aside.
2. Combine Thousand Island dressing and whole grain mustard in small bowl. Refrigerate until ready to serve.
3. Cook frozen potato barrels according to package directions and keep warm until ready to serve.
4. Heat cheddar cheese sauce in small saucepan over medium-low heat, until warm. Keep warm.
5. Heat sauerkraut in medium saucepan over medium heat for 8 minutes, until warm. Remove from heat and cool for 3 minutes. If needed, drain any excess liquid. Stir in shredded green cabbage. Set aside.
6. Slice corned beef into thin strips. Heat large skillet over medium-high heat for 5 minutes, until hot. Add corned beef and sauté for 3 minutes, until corned beef is warm and edges begin to crisp.
7. Place potato barrels on large serving dish and cover with warm cheddar cheese sauce. Top with warm corned beef and sauerkraut. Drizzle with Thousand Island dressing. Top with toasted rye bread and sliced green onions.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe.

Lunar New Year (also called Spring Festival) signals the coming of spring and the promise of hope and new beginnings. It is tradition to gather family and friends for Lo Hei (meaning “tossing up good fortune”) – a prosperity toss salad traditionally consisting of fresh fish, shredded vegetables, fried crackers, and plum sauce.

Each Lo Hei ingredient has a special significance for the upcoming year, such as good fortune, eternal youth, prosperity, or strong ties with family and friends. Served on a large plate or platter, everyone joins in to toss and mix the ingredients while saying hopeful well-wishes out loud to herald in good luck. The higher the toss, the more prosperity it is purported to bring in the year ahead.

There are many interpretations of Lo Hei. Our talented chefs at Hong Kong Disneyland shared their version with ramen noodles, smoky salmon, briny abalone, prawns, and shredded vegetables with delicious sesame and chili-soy sauces.

Check out the full recipe below, and we wish you a Happy Lunar New Year!

Lo Hei with Sesame and Chili-Soy Sauces from Hong Kong Disneyland
Serves 4

LO HEI

• 1 medium (200 grams) seedless cucumber, julienne (1 1/4 cups)
• 3 large (220 grams) carrots, julienne (1 cup)
• 1 small (60 grams) Japanese turnip, julienne (2/3 cup)
• 1/4 cup (40 grams) thinly sliced seaweed of assorted colors
• 6 ounces (160 grams) prawn with shell
• 8 ounces (240 grams) ramen noodles
• 12 ounces (360 grams) sliced smoked salmon
• 5 ounces (160 grams) drained canned abalone (16 pieces)

CHILI-SOY SAUCE

• 2 tablespoons (30 milliliters) vegetable oil
• 3/4 teaspoon (4 grams) garlic paste
• 1 small (4 grams) red chili pepper, julienne
• 1/3 cup (75 milliliters) sweet soy sauce

TOPPINGS

• 3/4 cup (175 milliliters) roasted bottled sesame salad dressing
• 1 cup (60 grams) small rice crackers
• 1/2 cup (40 grams) fried shallots

FOR LO HEI:

1. Wash julienned cucumber, carrot, turnip, and seaweed in cold water. Drain and refrigerate until ready to serve.
2. Bring large pot of water to boil. Add prawn and cook for 5 minutes, until they turn pink and curl. Remove with slotted spoon and place in cold water. Drain, then remove shells. Refrigerate until ready to serve.
3. Bring large pot of water to boil. Add ramen noodles and cook 5 minutes, until soft. Drain and refrigerate until ready to serve.
4. Fold sliced smoked salmon into rings. Refrigerate until ready to serve.
5. Rinse canned abalone in cold water. Drain and refrigerate until ready to serve.

FOR CHILI-SOY SAUCE:

1. Heat vegetable oil in small skillet over medium heat for 5 minutes, until hot. Add garlic paste and red chili pepper and sauté 5 minutes, until peppers are soft. Add soy sauce and remove from heat.
2. Cool to room temperature before serving.

TO SERVE:

1. Pour chili-soy sauce and roasted sesame dressing in separate small bowls.
2.  Place shredded vegetables and noodles on the bottom of large plate. Top with prawn, smoked salmon, and abalone.
3. Sprinkle with rice crackers and fried shallots. Drizzle with chili-soy sauce and roasted sesame salad dressing and toss to mix.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe.

The darling of this year’s Taste of EPCOT International Festival of the Arts is a pocket of melty cheese topped with all sorts of deliciousness. What dish is everyone talking about? (Hint – it is offered at the new Vibrante & Vívido Food Studio.) Of course, it’s the Blue Corn Pupusa.

This classic Salvadoran dish starts with grilled blue masa corn cakes stuffed with white cheddar and top with shredded pork, guajillo-árbol chile sauce, cabbage slaw, and aji amarillo crema. Yum!

Disney chefs are sharing the recipe for this popular dish that is just as much fun to make with family and friends as it is delicious. Many of the components can be prepped the day before so everyone can help with stuffing, flattening, cooking, and topping right before eating.

Be sure to check out all the edible masterpieces at the more than 15 Food Studios at Taste of EPCOT International Festival of the Arts through Feb. 22.

BLUE CORN PUPUSA STUFFED WITH CHEESE AND TOPPED WITH SHREDDED PORK

EPCOT International Festival of the Arts
Makes 8

PORK WITH GUAJILLO-ÁRBOL CHILI SAUCE

• 6 dried guajillo chilies
• 1 chile de árbol
• 6 cups plus 2 tablespoons water
• 1 garlic clove
• 2-3 pounds pork butt, cut into 1 1/2-inch pieces
• Coarse salt, to taste
• 2 tablespoons cornstarch

CABBAGE SLAW

• 2 cups red cabbage, shredded
• 1/2 red onion, thinly sliced
• 1 carrot, julienne
• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1/2 teaspoon salt, plus more, to taste
• 1/4 teaspoon dried oregano
• 3/4 teaspoon brown sugar
• Pinch red pepper flakes
• Freshly ground black pepper, to taste

AJI AMARILLO CREAM

• 1 cup sour cream
• 2 3/4 teaspoons aji amarillo paste
• 1 tablespoon fresh lime juice
• 1 teaspoon coarse salt, plus more, to taste

BLUE CORN PUPUSA

• 2 cups blue corn masa1/8 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon coarse salt
• 3/4 – 1 1/2 cups water
• 1/2 cup grated white cheddar cheese
• 1/4 cup canola oil

GARNISH

• 16 freshly picked cilantro leaves

FOR PORK WITH GUAJILLO AND ÁRBOL CHILI SAUCE:

1. Remove stems from guajillo and árbol chiles. Heat large sauté pan over medium heat for 5 minutes, until hot. Add chilies and toast for 1-2 minutes on each side, until darker in color.
2. Place chilies in large pot with 6 cups of the water and garlic clove. Bring to simmer and cook, covered, for 20 minutes, until soft. Blend with immersion blender until smooth.
3. Season pork generously with salt. Add to pot of water. Bring to boil. Reduce to a simmer and cook, covered, for 1 hour, until pork is tender. Remove from liquid and cool for 20 minutes. Do not discard cooking liquid.
4. Combine remaining 2 tablespoons of water with cornstarch in small bowl. Bring pork liquid back to a boil. Add cornstarch and water and stir until sauce thickens. Reduce heat to low.
5. Shred pork and add to sauce. Season with additional salt, to taste.
6. Keep warm until ready to serve.

FOR RED CABBAGE SLAW:

1. Combine apple cider vinegar, water, salt, oregano, brown sugar, and chili flakes in small saucepan. Bring to boil over medium heat and cook, stirring frequently, until sugar dissolves. Remove from heat and cool to room temperature.
2. Mix shredded cabbage, onions, and carrots in large bowl. Add cooled dressing and toss to coat.
3. Refrigerate for at least 4 hours, up to one day, before serving.
4. Season with salt and pepper, to taste.

FOR AJI AMARILLO CREAM:

1. Combine sour cream, aji amarillo paste, lime juice, and salt in medium bowl. Season with additional salt, to taste.
2. Refrigerate until ready to serve.

FOR BLUE CORN PUPUSA:

1. Line a baking sheet with parchment paper. Spray with non-stick cooking spray and set aside.
2. Combine masa, garlic powder, onion powder, and salt in mixing bowl. Pour in 3/4 cups of water and stir to combine. Slowly add additional water, 1/4 cup at a time, until a soft, pliable dough forms.
3. Scoop dough into 1/4 cup balls and place on reserved baking sheet.
4. Using your fingers, make a well in the center of each ball of dough. Fill each well with 1 tablespoon of cheddar cheese. Pinch to close dough around the well.
5. Gently flatten into disks, making sure no cheese is showing.
6. With caution, heat canola oil in large non-stick skillet over medium heat for 5 minutes. Cook pupusa for 2-3 minutes on each side, until dark blue in color and crispy on the outside.
7. Keep warm until ready to serve.

TO SERVE:

Place pupusa in the center of each plate. Top with pork and red cabbage slaw. Drizzle aji amarillo cream on top. Garnish with cilantro leaves.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version.

Click here for a print-at-home version of this recipe!

Holidays are truly sweet at Marceline’s Confectionery, a delightful candy shop named after the small Missouri town where Walt lived as a boy, located at Downtown Disney District at the Disneyland Resort.

The talented candy makers have been busy dipping apples, crisped rice cereal treats, and marshmallows into warm chocolate, with some confections getting a second dip into creamy caramel. The candy makers then artfully embellish with holiday candies to create adorable treats almost too cute to eat!

As a sweet gift, the candy makers gave us their recipe for Peppermint Marshmallow Wands, an easy (and yummy) holiday recipe the entire family can make and enjoy at home.

All of these delicious offerings will be available through Jan. 3, 2021, or until supplies last.

Happy Holidays from our Disney Kitchens!

Minnie Holiday Crispy: Crisped rice cereal treat dipped in milk chocolate decorated with red sanding sugar, green candy-coated chocolate candies, and a red chocolate bow with green polka dots.

Minnie Holiday Apple: Granny Smith apple dipped in caramel and milk chocolate decorated with red sanding sugar, green candy-coated chocolate candies, and a red chocolate bow with green polka dots.

Mickey Snowman Apple: Granny Smith apple dipped in caramel and vanilla white chocolate decorated with dark chocolate, sour belt scarf, and chocolate top hat.

Peppermint Marshmallow Wand: Fluffy marshmallows dipped in caramel and dark chocolate covered in crushed peppermint candy.

Peppermint Marshmallow Wands
Marceline’s Confectionery
Downtown Disney District
Disneyland^® Resort
Makes 8 

• 2 (12 ounce) jars hot caramel topping
• 8 large lollipop sticks
• 24 large marshmallows
• 1 (10-ounce bag) dark melting chocolate
• 1 cup crushed peppermints (15 candy canes, crushed)

1. Melt caramel in medium saucepan over medium-low heat. Keep warm.
2. Dip one end of each lollipop stick in 1 inch of water. Skewer 3 marshmallows onto each stick, starting at the wet end.
3. Dip marshmallows into caramel, gently tapping to remove excess caramel and place on parchment paper. Cool caramel at room temperature for 30 minutes, until caramel is set.
4. Melt dark chocolate in medium saucepan over low heat. Keep warm.
5. Place crushed peppermint in shallow bowl.
6. Dip caramel-coated marshmallows into melted dark chocolate, gently tapping to remove excess chocolate. Gently roll wand in crushed peppermint; place on clean parchment paper. Repeat for all wands.
7. Cool at room temperature for 15 minutes, until chocolate is set.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. 

Click here for a print-at-home version of this recipe!

Beef Bourguignon debuted at Taste of EPCOT International Festival of the Holidays this year and has quickly become the dish “not to miss” for festival-goers. Offered at Yukon Holiday Kitchen located at the Canada pavilion, this hearty classic dish has it all – fork-tender beef brisket with savory flavors of bacon-infused wine sauce over crushed buttery red potatoes. What’s not to love?

The EPCOT chefs gladly shared the recipe … it is one of their favorite dishes as well!

Check out our Foodie Guide to the Taste of EPCOT International Festival of the Holidays for a list of all the delicious offerings at this year’s festival through Dec. 31.

BEEF BOURGUIGNON
Taste of EPCOT International Festival of the Holidays
Serves 6

BEEF BOURGUIGNON

• 1 tablespoon butter
• 6 ounces smoked bacon, diced
• 3 pounds beef brisket, trimmed and cut into 2-inch pieces, or stew meat
• Salt and pepper, to taste
• 4 cloves garlic, minced
• 1 large white onion, diced
• 1 large carrot, peeled and cut into 1/2-inch slices
• 1 pound crimini mushrooms, quartered
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped thyme
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 3 cups red wine (Merlot, Pinot Noir, or Chianti)
• 2 cups beef broth
• 1/2 cup sherry vinegar
• 12 small fresh or frozen pearl onions, peeled
• 2 tablespoons fresh chopped parsley, divided

CRUSHED RED SKINNED POTATOES

• 1 tablespoon salt, plus more, to taste
• 3 pounds red-skinned potatoes, washed
• 1/2 cup sour cream
• 1/2 cup unsalted butter, softened
• 2 tablespoons sherry vinegar
• White pepper, to taste

FOR BEEF BOURGUIGNON:

1. Heat butter and bacon in a large Dutch oven over medium heat and cook until bacon is brown and beginning to crisp. Remove bacon with a slotted spoon and set aside.
2. Pat beef dry and season generously with salt and pepper. Sear in Dutch oven with butter and bacon fat, 1-2 minutes per side, until browned. Remove from pan with slotted spoon and set aside.
3. Add garlic, onion, carrots, and mushrooms and sauté 6 minutes, until vegetables begin to soften. Stir in rosemary and thyme.
4. Add tomato paste and cook, stirring often, for 3 minutes, until paste begins to caramelize, but does not burn.
5. Return beef and bacon to pan. Add flour and stir constantly for 5 minutes. Add wine, beef broth, and vinegar and stir to deglaze pot. Add pearl onions and bring to a boil over high heat. Reduce to a simmer and cook, covered, stirring occasionally, for 1 1/2 hours until meat is tender and sauce is thickened.  Add 1 1/2 tablespoons of parsley and season with salt and pepper, to taste.
6. Keep warm until ready to serve.

FOR RED SKINNED CRUSHED POTATOES:

1. Bring a large stockpot of water to a boil. Add 1 tablespoon salt and the potatoes and boil for 10-15 minutes, until soft. Drain potatoes.
2. Return potatoes to pot and mash with a hand masher or electric mixer until just broken. Add butter, sour cream, vinegar, and mash until potatoes are mashed, but still lumpy.
3. Season with additional salt and white pepper, to taste.

TO SERVE:

Divide potatoes among 6 bowls. Ladle beef bourguignon on top of potatoes and garnish with remaining chopped parsley.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. 

Click here for a print-at-home version of this recipe!

Happy cooking!

Is there anything better than taking that first heavenly bite of a warm cookie as the smell of freshly baked cookies still lingers in the air? No wonder there is a day dedicated to celebrating these delicious morsels of goodness. And that day is December 4!

Disney chefs from around the world sent their favorite cookie recipe so you can bake some Disney magic at home for National Cookie Day. But feel free to celebrate National Cookie Day every day – we do!

Click the link below each photo for the downloadable recipe. Happy baking!

Mickey Chocolate Chip Cookies from Disneyland Paris – Our Disneyland Paris pastry chefs have created these delicious chocolate chip cookies and fancied them up with pecans, dried fruit, and a dark chocolate drizzle. Click here for a print-at-home version of this recipe.

Belle’s Enchanted Christmas Tree from Magic Kingdom Park – This festive stack of almond macarons, cranberry buttercream, and cranberry-orange white chocolate ganache is sure to “wow” family and friends. A bit of work but worth it! Click here for a print-at-home version of this recipe.

Gingerbread Cookies from Shanghai Disneyland Resort – Leave it to our Shanghai Disneyland pastry chefs to take a simple gingerbread cookie mix to the next level. Kiddos love decorating these traditional holiday cookies, well, adults too! Click here for a print-at-home version of this recipe.

Shortbread Cookies from Disneyland Resort – A classic. Simple and delicious. What’s not to love? Click here for a print-at-home version of this recipe.

Whole Wheat Chocolate Chip Cookies from Disney’s Contemporary Resort Bakery – Using whole wheat flour adds a slightly nutty flavor that sets these cookies apart from the classic chocolate chip version. Click here for a print-at-home version of this recipe.

Molasses Crackle Cookies from Disney’s Wilderness Lodge Bakery – With rich flavors of molasses, ginger, and cinnamon, these deliciously chewy molasses cookies are sure to become a family favorite. Click here for a print-at-home version of this recipe.

Spaceship Earth Cookies with Salted Caramel Ganache from Taste of EPCOT International Festival of the Holidays – The EPCOT pastry chefs had me at “salted caramel ganache.” This recipe is a baking commitment in the kitchen, but you will not regret it – promise! Click here for a print-at-home version of this recipe.

Num Num Cookies from Disney’s Hollywood Studios – The ultimate in the classic chocolate chip cookie game. Jack-Jack loves these over-the-top chocolate chip cookies and you will too. Click here for a print-at-home version of this recipe.

Butter Cookies from Hong Kong Disneyland Resort – You may not be able to decorate like our talented Hong Kong Disneyland pastry chefs, but these butter cookies are delicious alone or simply decorated with royal icing. Click here for a print-at-home version of this recipe.

Pumpkin Cookie Ice Cream Sandwich from Disney’s Animal Kingdom Theme Park – Ice cream sandwiched between soft delicious autumnal cookies? Yes, please! Click here for a print-at-home version of this recipe.

Today, we are talkin’ turkey…and stuffing!

A fan-favorite from a past holiday festival – Leftover Stuffing Waffles with Turkey, Gravy, Mashed Potatoes, and Homemade Cranberry Sauce. This remix of the traditional Thanksgiving feast is the ultimate plate of leftovers – complete with crispy stuffing waffles! (Disney bonus points if you make your stuffing waffles with a Mickey-shaped waffle maker!)

Happy Thanksgiving from the Disney Kitchens!

LEFTOVER STUFFING WAFFLES WITH TURKEY, MASHED POTATOES, GRAVY, AND HOMEMADE CRANBERRY SAUCE

EPCOT^® International Festival of the Holidays

Serves 6

CRANBERRY SAUCE

• 12 ounces cranberries
• 1 cup sugar
• 1 cup water
• Zest of 1 orange

WAFFLES

• 4 1/2 cups leftover stuffing, crumbled
• 2 eggs, beaten
• 1/4 to 1/2 cup heavy cream
• Vegetable oil, for brushing waffle maker

TO SERVE

• 1 pound warmed leftover turkey, sliced
• 2 cups warmed leftover mashed potatoes
• 2 cups warmed leftover gravy

FOR CRANBERRY SAUCE:

1. Stir together cranberries, sugar, water, and orange zest in saucepan over low heat. Cook, stirring occasionally, about 10 minutes, until sugar dissolves and cranberries are soft.
2. Increase heat to medium and cook about 12 minutes, or until cranberries burst. Cool to room temperature before serving.

FOR WAFFLES:

1. Preheat waffle maker to medium-high. Combine stuffing, eggs, and 1/4 cup cream. If mixture is too dry and not spreadable in the waffle maker pockets, add more cream as needed, until mixture is just wet enough to spread.
2. Generously brush top, bottom, and all pockets of waffle maker with oil.
3. Evenly and firmly pack each pocket of the waffle maker full with stuffing mixture. (Note: If using a mini waffle maker this will make 12-14 mini waffles. A larger waffle maker (6”-8” in diameter) will yield 6-8 waffles). Close and cook about 7 to 8 minutes, until golden and the waffles easily lift out of waffle maker.

TO SERVE:

Place two mini waffles or one large waffle on each plate. Top each with turkey, mashed potatoes, gravy, and cranberry sauce.

Note: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant’s version. 

Click here for a print-at-home version of this recipe.

Stay connected with Disney Parks Blog for more delicious Disney recipes and be sure to share the magic with other Disney fans using the hashtag #DisneyMagicMoments. Happy cooking!