Breakfast Β· Lunch
Stuffing Waffles
Leftover stuffing bound with an egg and pressed in a waffle iron until crisp outside and soft inside. Top with gravy, cranberry sauce or a fried egg.
β± 25 min (5 min prep, 20 min cooking)
π½ Serves 4 Β· 1 large waffle
leftoverskid friendlyquickfreezer friendly
ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.
Ingredients
- 4 cup Leftover stuffing or dressing
- 2 Eggs, large, beaten
- 2 tbsp Whole milk, or broth, if the stuffing is dry
- 1 tbsp Vegetable oil (soybean), or cooking spray, for the waffle iron (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
Youβll need: waffle iron, mixing bowl, food thermometer.
- Heat the waffle iron to medium-high and brush it lightly with oil.
- Mix the stuffing and eggs in the bowl until it holds together when squeezed; add the milk if itβs crumbly.
- Pack about 1 cup into the iron, close it, and cook 5 to 7 minutes, until deep golden and crisp and the center reaches 165Β°F. Donβt open it early or it will tear.
- Lift it out with a fork and keep warm in a low oven while you cook the rest.
π‘ Safe temperaturesLeftovers, reheated 165Β°F. Check the thickest part with a food thermometer (USDA). More on food safety.
βοΈ FreezerFreeze cooled waffles in a bag up to 1 month; reheat in a toaster or oven until hot.
βΊ LeftoversRefrigerate within 2 hours; eat within 3 to 4 days of the holiday dinner (USDA). Reheat to 165Β°F.
π§ With kidsKids can mix and pack the iron with a grown-up close by; the iron is hot.
Toppings swapHot gravy, cranberry sauce, a fried egg, or leftover turkey warmed in gravy.
An original Teddy Rook Book recipe, written for our Thanksgiving dinner; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.