Stuffing Waffles Recipe (Thanksgiving Leftovers)
Try this genius stuffing waffles recipe with your Thanksgiving leftovers! Crispy golden waffles beat soggy, microwaved stuffing every single time.
Servings: 2 big waffles
Calories: 780kcal
Equipment
- large mixing bowl
- waffle maker
Ingredients
- 4 cups leftover stuffing
- 2 eggs
- ½ cup chicken stock or water or more, depending on the dryness of the stuffing
Instructions
- Preheat the waffle maker.
- Mix the leftover stuffing, eggs, and chicken stock in a bowl.
- The stuffing needs to be wet and mushy. If needed, add more water or chicken stock, 2 tablespoons at a time, to get the right consistency.
- Spoon the stuffing mixture into the waffle maker and cook until crisp, about 8-10 minutes. The time will vary depending on your waffle iron. See note below.
- Serve warm with reheated leftovers such as gravy, mashed potatoes, and turkey. One waffle will serve 2 people.
Notes
Note: If it's your first time cooking stuffing waffles, do a test run with your equipment to determine your waffle iron temperature setting and cook time. It's OK to open the lid and check on it.
To Keep Warm: Place the cooked waffles on a cooling rack set over a cookie sheet in a 225°F oven for up to 2 hours.
To Store: Let them come down to room temperature before storing. Waffles will hold in a sealed container or bag in the refrigerator for up to 2 days. In addition, freeze in an airtight container or freezer bag for up to 1 month.
To Reheat: Reheat from the refrigerator or freezer in a toaster. Cut the waffles in half if they don't fit. Or, reheat on a cookie sheet in a 300°F oven until warm and crisp.
Nutrition
Calories: 780kcal | Carbohydrates: 88g | Protein: 20g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1996mg | Potassium: 407mg | Fiber: 12g | Sugar: 9g | Vitamin A: 1490IU | Calcium: 155mg | Iron: 5mg
