This recipe works best with basic stuffing that doesn’t include large pieces of vegetables or meats such as sausage. It also helps to warm the stuffing slightly prior to mixing it with the eggs and broth so that the mixture is easier to stir. Don’t repeatedly open the waffle baker while the waffle is baking or it will lose its shape.
Technique tip: Stuffing waffles do take longer to cook than regular waffles, as the egg must be completely cooked throughout. Don’t be afraid to let the waffle bake until they're golden brown and crispy.
- 4 cups leftover stuffing, crumbled
- 2 large eggs
- Chicken broth or turkey stock, as needed
- Leftover cranberry sauce, for serving
- Leftover gravy, for serving
- Leftover turkey, for serving
1. Preheat your waffle iron and grease it with cooking spray.
2. In a large bowl, stir together the leftover stuffing and eggs. Add ¼ cup of chicken broth and mix well until well combined. Continue adding chicken broth as needed until the mixture is well-moistened
3. Scoop half of the stuffing mixture into the prepared waffle maker, spreading it evenly. (The stuffing will not spread or expand like regular waffle batter as it bakes so it’s important to arrange it in an even, thin layer). Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
4. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover turkey, cranberry sauce and warm leftover gravy.