Leftover Stuffing Waffles
A few years ago, my niece Lily whipped up a batch of these waffles the morning after Thanksgiving. I was delighted by the idea and had never made them before. This is a fun way to repurpose leftover stuffing by turning it into a sweet and savory breakfast. Depending on the stuffing situation in your kitchen, there could be an array of sausages, dried fruits, or chestnuts already studded into the mix. Serve the waffles with gravy, cranberry sauce, syrup, or topped off with a fried egg. Have fun with it!
Yield: Makes 2 large Belgian-style waffles
Leftover Stuffing Waffles
gluten-free, dairy-free, vegetarian, nightshade-free, soy-free, nut-free
Ingredients
- 4 large eggs
- Kosher sea salt
- 4 cups leftover stuffing
- Chicken or vegetable broth or water, as needed
- Avocado oil, for greasing
- Leftover gravy, cranberry sauce, or maple syrup, for serving
Instructions
- Preheat a round Belgian-style waffle maker.
- In a large bowl, whisk the eggs with a pinch of salt and add the stuffing to them. Fold together until you have a thick batter (something looser than cookie dough but not quite pourable). If it seems too dry, add a small splash of broth.
- Brush the cooking surface of the waffle iron with a little avocado oil. Spoon ½ cup of the batter onto each quarter of the waffle maker, push it into a roughly even layer, and close the lid. Cook until the waffle is golden and crispy, about 3 minutes.
- Serve immediately with your choice of toppings.