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green chile-turkey gravy on cheddar cornmeal waffles with fried eggs

This recipe isn’t time consuming or difficult, but works most easily if you make the gravy first (cover to keep warm), then make the waffles (keeping them warm in oven as you go), fry the eggs, and put the whole meal together. You might need to heat the gravy again. If you’re cooking for 2 and only need part of the gravy, the rest makes a quick White Turkey Chili with the addition of cannellini (white kidney) beans. Top the chili with Cheddar and some sliced scallions.
Prep Time10 mins
Cook Time1 hr
Course: Breakfast
Cuisine: American
Keyword: Waffles, Eggs, Gravy, Green Chiles
Servings: 6
Author: More Time at the Table/Alyce Morgan
Cost: $20.00


  • Waffle Iron


  • 1 tablespoon salted butter
  • 2 tablespoons olive oil
  • 1 large onion cut into small dice
  • 1 stalk celery minced
  • Kosher salt and fresh ground pepper
  • 1 pound ground turkey
  • Clove garlic minced
  • ½ cup chopped roasted green chiles can use canned mild Hatch chiles
  • 2 teaspoons dried oregano
  • ½ teaspoon each: ground cumin and chili powder
  • 1 ½ cups low sodium chicken broth
  • 3 tablespoons all purpose unbleached flour
  • ½ cup milk
  • Hot sauce
  • 6 Cheddar Cornmeal waffles recipe below
  • 6 fried eggs
  • ½ cup grated Extra sharp Cheddar for garnish
  • Salsa for garnish


  • MAKE THE GRAVY: In a deep large skillet or 6-quart soup pot, warm the butter and olive oil over medium heat. Add onions and celery, season with ½ teaspoon each kosher salt and fresh ground pepper, and cook about 10 minutes stirring occasionally. Add in turkey and garlic; sprinkle with a bit more salt and pepper along with the oregano, cumin, and chili powder. Cook, stirring often, until turkey is cooked through, showing no pink, and the vegetables are tender—another 10-15 minutes. Whisk the flour into the chicken broth and pour it over the turkey mixture; stir in the milk. Bring to a boil, reduce to a simmer, and cook a few minutes until thickened. Add a few drops of hot sauce or more to taste. Taste and adjust seasonings. Cover and keep warm while you…
  • MAKE THE WAFFLES (see below in post for recipe)
  • PUT IT ALL TOGETHER AND SERVE HOT: Divide the warm waffles between the six plates, top each with a little more than ½ cup of gravy, and add a fried egg. Garnish with grated Cheddar cheese and salsa.


The heat of your gravy will depend greatly on the warmth of your chiles. If you are using roasted Pueblo chiles, they may be quite hot. Reduce the amount if you do not like really spicy food. Mild canned Hatch chiles are simply tasty (not spicy) and a few drops of hot sauce at the end, such as Tabasco or Crystal, will merely flavor this dish. Keep in mind that the gravy is served over a large waffle and the flavors will therefore be “dumbed down” at that point. Better to make it a little on the spicy side and/or serve the meal with hot sauce and a pepper grinder on the table.
Copyright Alyce Morgan, 2019. All rights reserved.