Leftover Stuffing Waffles
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Leftover Stuffing Waffles

Deliciously repurposed, these **Leftover Stuffing Waffles** make a unique breakfast or brunch option, transforming holiday leftovers into a fun dish. With a crispy exterior and fluffy interior, these waffles are perfect for soaking up your favorite sauces. They’re easy to make and can be topped with cranberry sauce or gravy for extra flavor. This recipe is a great way to minimize waste while enjoying the comforting tastes of Thanksgiving.

OmnivoreBrunchThanksgiving
By Jordan
10 minPrep
15 minCook
25 minTotal
2Servings
250Calories

Ingredients

  • Crumpled Leftover Stuffing4 cups
  • Large Eggs2
  • Chicken Broth Or Turkey Stockas needed
  • Leftover Cranberry Saucefor serving
  • Leftover Gravyfor serving

This recipe is a creative way to utilize leftover stuffing, which often sits in the fridge after holiday meals. By combining it with eggs and a little chicken broth, you transform the stuffing into a delightful waffle batter. The waffle maker gives them a crispy texture, making them a fun alternative to standard breakfasts.

To start, ensure your waffle maker is preheated and greased to prevent sticking. Mixing the stuffing with eggs helps bind the ingredients, while the broth keeps it moist. Adjust the broth amount as necessary to achieve the desired consistency.

After cooking, these waffles can be served with traditional accompaniments like leftover cranberry sauce and gravy, enhancing their flavor and making them feel like a gourmet dish. Consider making extra batches to freeze for quick meals later on.

Store any leftover waffles in an airtight container in the refrigerator for up to 3 days. They can be reheated in the toaster or microwave for a quick breakfast or snack later.

Substitutions

  • Use vegetable broth or mushroom broth for a vegetarian version.
  • Substitute the eggs with a flaxseed mixture (1 tbsp ground flaxseed + 2.5 tbsp water) to make it vegan.
  • Any leftover sauce or chutney can replace cranberry sauce.

Instructions

  1. Preheat Waffle Maker

    5 min

    Begin by preheating your waffle baker and lightly greasing it with cooking spray to ensure the waffles don’t stick. This step is crucial for achieving a crisp, golden exterior.

  2. Mix Stuffing and Eggs

    5 min

    In a large mixing bowl, combine crumbled leftover stuffing with large eggs. Gradually add chicken broth until the mixture is moist but not runny, adjusting as necessary to get the right consistency.

  3. Bake First Waffle

    7 min

    Scoop half of the stuffing mixture into the greased waffle maker, spreading it evenly. Close the lid and cook until the waffle is golden brown and the egg is fully set, usually about 5-7 minutes.

  4. Bake Second Waffle

    7 min

    Carefully transfer the first waffle to a serving plate. Repeat the filling and baking process with the remaining stuffing mixture to create a second waffle. Serve hot with leftover cranberry sauce and gravy.

FAQ

Place them in an airtight container in the fridge for up to 3 days.

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