Stuffing is my favorite side dish on the Thanksgiving table. A few years ago I started making stuffing waffles from the leftover stuffing, but last year we made each person a waffle on Thanksgiving. That’s how good these are! The outside gets crispy and the inside remains moist. It’s the perfect vehicle for any leftover mashed potatoes, cranberry sauce and gravy.

Tips:

• A Belgium waffle maker is the best for this recipe.

• These waffles don’t spread like a traditional breakfast waffle, so pack a thin layer of stuffing in each waffle.

• This recipe works best with stuffing that is cubed. Large chunks of vegetables or sausage make it hard for the waffle to stick together.

• This recipe works well with gluten-free stuffing too.

Leftover Stuffing Waffles

Makes 4

PREP 5 minutes

COOK 6-10 minutes

INGREDIENTS

4 cups crumbled leftover stuffing, at room temperature

2 large eggs

Chicken broth or turkey stock, as needed

For serving: Leftover cranberry sauce, gravy and mashed potatoes

INSTRUCTIONS

1. Preheat your waffle iron. Coat each side with oil.

2. In a bowl combine the stuffing and eggs. Slowly add stock, as needed, to moisten the stuffing. If the stuffing is too cold, it may not mix properly.

3. Place a thin layer of stuffing on the waffle iron, covering the surface. Cook the waffles until they are crispy on the outside and the egg is cooked. They will take longer than a breakfast waffle.

4. Continue cooking until all the waffles are made. They are best eaten right away when they are crispy. Top with reheated mashed potatoes, gravy and cranberry sauce. Throw some turkey on too if you have that. Enjoy!