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Leftover Stuffing Waffle Recipe:
Ash Tyrrell

Leftover Stuffing Waffle Recipe:

I made these leftover stuffing waffles for the first time the morning after Thanksgiving, mostly because I was tired of reheating the same plate of food three days in a row. I crumbled up what was left in the stuffing dish, cracked in a couple of eggs, and pressed it into my waffle iron on a whim.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 4 cups crumbled leftover stuffing — the base of the whole recipe so use what you have on hand
  • 2 large eggs — these bind the stuffing together so it holds its waffle shape
  • 2-4 tablespoons chicken or turkey broth — add a splash at a time only if the mixture feels too dry to spread
  • Non-stick cooking spray or melted butter — keeps the waffle from sticking to the iron
  • Leftover gravy for serving — warms up in minutes and makes the whole plate taste like round two of dinner
  • Leftover cranberry sauce for serving — adds a sweet contrast against the savory waffle
  • Leftover turkey shredded or sliced, optional — turns this from a side into a full meal

Method
 

  1. Grab a large bowl and dump your crumbled leftover stuffing in. Crack in the eggs and stir everything together until it's evenly coated. If the mixture feels stiff or dry, add broth a tablespoon at a time. You want it moist enough to pack together but not runny.
  2. Turn your waffle iron on and let it fully heat up before adding anything this is what gives you that crisp exterior instead of a pale, soggy waffle. Spray both plates generously with non-stick spray or brush on melted butter so nothing sticks.
  3. Scoop about half the stuffing mixture onto the hot iron and spread it into an even, thin layer with a spoon or spatula. Unlike regular batter, this won't expand on its own, so take the extra few seconds to push it toward the edges yourself.
  4. Close the waffle iron and let it cook for about 5 to 6 minutes. Resist the urge to peek early stuffing waffles need a bit longer than regular waffles because the egg has to cook all the way through, not just the outside.
  5. Once it's deep golden brown and holds together when lifted, use a spatula to gently transfer it to a plate. Repeat the process with the remaining stuffing mixture, re-greasing the iron each time so the second waffle releases just as cleanly.
  6. While the waffles are still hot, pour warm gravy over the top, add a spoonful of cranberry sauce, and layer on any leftover turkey you're using. Serve immediately so the crispy edges don't have time to soften.

Notes

  • I always warm my stuffing slightly before mixing it in cold stuffing straight from the fridge is much harder to stir evenly with the eggs.
  • I stick to basic stuffing without big chunks of sausage or vegetables, since those pieces tend to fall apart or poke through the waffle as it cooks.
  • I never open the lid early to check on it every time I did, the waffle tore in half and stuck to both sides.
  • I press the mixture all the way to the edges of the iron myself, since stuffing doesn't spread or rise the way regular batter does.
  • I keep a second batch of gravy warming on the stove so it's ready the moment the waffles come off the iron.