Make your waffles and get ready to make the best sandwich that’s ever been created. Add some muenster cheese, some cranberry jelly, and a heaping pile of mashed potatoes and grill it for a few more minutes until you’ve got yourself a next-level Thanksgiving leftovers brunch.
All you really have to do is pack basic bread stuffing into a waffle maker and cook for 10 minutes. You’ll get a stuffing waffle that’s crisp outside and soft inside. You can pack the stuffing into the waffle maker by hand or pat it into a ball and let the machine spread things out.
These unexpectedly fabulous waffles are more of an idea than a strict recipe. Amounts will vary depending on the size of your waffle maker and whether it makes round or square waffles.
- 4 cups crumbled leftover stuffing (See Kelly’s Notes)
- 2 large eggs
- Chicken broth or turkey stock, as needed
- Leftover cranberry sauce, for serving
- Leftover gravy, for serving
- Preheat the waffle baker and grease it with cooking spray.
- In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 cup of chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened.
- Scoop half of the stuffing mixture into the prepared waffle baker, spreading it evenly. Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
- Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover cranberry sauce and warm leftover gravy.