A fun way to use your extra stuffing, these Leftover Stuffing Waffles are easy to make and a tasty way to use up your leftovers.
- 400g (4 cups) leftover stuffing, blitzed
- 2 eggs
- 375 (1½ cups) milk or vegetable stock [optional]
- For best results, the stuffing should be transformed into crumbs. The best tool for the job is a food processor that will do it for you in a jiffy. Simply pulse until desired consistency.
- Preheat the waffle iron and give it a light spray with cooking oil.
- Tip the stuffing into a large bowl along with the egg and mix well.
- At this point you need to judge the consistency of the batter. It should be on the sloppy side, so if it’s too dry, add splashes of milk or stock until it becomes runnier.
- Carefully spoon around half of the mixture onto the waffle iron and spread it evenly, until the base is coated. Close the lid and cook according to the manufacturer’s instructions, which should take a bit longer than traditional waffles. The waffle should turn out gold brown and egg completely cooked. Repeat the process with the leftover batter.
- Serve the waffle immediately with leftovers from Thanksgiving or Christmas and splashes of gravy and dollops of cranberry sauce.
- In this case I used the leftovers from this Apricot Stuffing.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: leftover stuffing waffles, stuffing waffle recipe, leftover stuffing recipe, thanksgiving stuffing waffles, christmas stuffing waffles