Leftover Stuffing Waffles
This recipe works best with crumbled stuffing that does not have large pieces of meat (sausage, ham, etc) and veggies (onions, celery, etc.) If there are lumpy bits in the stuffing the waffle maker can't close all the way and the waffle may not cook all the way through. Also, make sure to cook the waffles long enough for the eggs to cook fully. I love these waffles with leftover gravy, cranberry sauce, and bits of leftover Turkey on top.
Ingredients
- 4 cups crumbled leftover stuffing
- 2 large eggs lightly beaten with a fork
- Chicken broth or turkey stock as needed
- Leftover cranberry sauce for serving
- Leftover gravy for serving
Instructions
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Preheat your waffle maker, spraying it with your favorite oil if necessary.
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Using a large bowl, mix the leftover stuffing with the eggs. Then stir in 1/4 cup of chicken broth (adding more if necessary) until the stuffing begins to stick together. You want the stuffing to be moistened but not too wet.
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Spread half of the stuffing in the waffle maker maker. Spread it evenly as it will not spread on its own. Close the lid and bake until the waffle is lightly browned and you're sure that the egg is thoroughly cooked. If it ends up being too dry, that's okay--you can smother it with gravy later.
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Pop the cooked waffle out and make another one with the last half of the stuffing mix. Serve the cooked waffles with reheated gravy and leftover cranberry sauce.