Having leftover stuffing is like having a gold mine. It might be worth making an extra casserole just for the leftovers. Use them in a breakfast strata for boxing day,
to thicken a soup, and now…waffles. Who would have thought that leftover stuffing would make such wonderful waffles? These could be made either savory or sweet. If you prefer them sweet, they would be wonderful with some of that pure maple syrup you received as a gift, or leftover cranberry sauce. In the savory camp, a poached egg made this a satisfying and delicious brunch dish. It would be equally delightful as a light supper.
My waffle iron makes “classic” waffles, which are thinner and crisp. If you are using a Belgian waffle iron (which has a deeper and larger grid pattern), beat the egg whites before adding them to the stuffing/egg yolk mix. That will result in a lighter waffle.
I had a little over 2 cups of leftover “traditional sausage and raisin stuffing“. It had plenty of butter and fat from the sausage so I didn’t add anything but eggs to bind things together. If you are working with a leaner stuffing you may want to add a tablespoon of melted butter.
Leftover Stuffing Waffles
For each waffle:
- 1 cup of leftover stuffing
- 1 egg, beaten
- Mix together the stuffing and the egg, let it sit for 10-15 minutes so the bread absorbs the egg.
- Meanwhile preheat your waffle iron.
- Pour the batter into the iron and cook according to direction of your brand. The green light came on when mine was done. Cooked to perfection!
I added a poached duck egg, delicious.
Anyone have leftovers from Christmas? I’m taking mine to a two- week long special Fiesta Friday celebration, it’s number 100! Your host is Angie from the blog The Novice Gardener, it’s co-hosted by Judi, Mollie, Steffi, and Suzanne, come party with us, we are looking forward to welcoming you.