“Can you please put stuffing in the Waffle Baker, make stuffing waffles and report back?”
And it was as simple as that.
Keep that clean-out-the-fridge feast going by topping your stuffing waffles with a dollop of leftover cranberry sauce and a drizzle of leftover gravy. Stuck with leftover mashed potatoes too? Show those spare spuds some love with recipes for Cheesy Leftover Mashed Potato Pancakes and Cheesy Leftover Mashed Potato Muffins.
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Disclosure: This post contains Amazon affiliate links for the KitchenAid Waffle Baker.
- 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
- Waffle Baker
- Preheat the waffle baker and grease it with cooking spray.
- In a large bowl, stir together the leftover stuffing and eggs. Add ¼ 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. (The stuffing will not spread or expand like regular waffle batter as it bakes, so it's important to arrange it in an even, thin layer.) 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.
- This recipe for leftover stuffing waffles works best with basic stuffings that don’t include large pieces of vegetables or meats such as sausage. It also helps to warm the stuffing slightly prior to mixing it with the eggs and broth so that the mixture is easier to stir.
- Don’t repeatedly open the waffle baker while the waffle is baking or it’ll lose it’s shape.
- Stuffing waffles take longer to cook than regular waffles, as the egg must be completely cooked throughout. Don't be afraid to let the waffle bake until it's golden brown and crispy.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Love this recipe! I always make certain that I have leftover cornbread dressing so I can cook these waffles. Looking forward to trying the Benedict twist.
YUM! I’m so glad you’ve been enjoying the recipe, Scarlett!
Substitute Apple Cider for the chicken broth and serve with cinnamon apple sauce. Provides a sweeter version that hangs together very well.
YUM! I’m so glad you enjoyed the recipe, MC!
It seemed like a great idea but this mixture is sticking to my (otherwise perfect) waffle iron…. I’ll have to experiment to figure out a solution.
Thanks for your note!
Unbelievable and totally delicious… :-)
I’m so glad you enjoyed the recipe, Sylvia!
I was skeptical, but strangely it works. Even my kids ate it. Littlest devoured it and doesn’t typically like the stuffing. We ate them just with gravy and a fried egg. Thank you. :)
Love reading this!
My dad shared this with me and now my husband and I have a new favorite dish! So delicious, Thank you! We made stuffing just to have these! ☺
Woohoo! I’m so thrilled to read this, Cheryl!
Made these tonight and broke all the rules with them (my stuffing had lots of sausage, plus things like chunks of apples, cranberries, and nuts) – but I mixed in three eggs rather than just two to help hold it all together better, and they were a fun dinner covered in gravy and cranberry sauce.
Awesome! I’m thrilled you enjoyed the recipe, Andrea!
Great recipe and idea! We used the gravy instead of the chicken broth and they came out fantastic. Then we used the waffles and made Thanksgiving Eggs Benedict out of them with the waffles as the base – totally delicious! Thank you!
Awesome! I’m thrilled you enjoyed the recipe, Laura!
Just made these in my little dash mini waffle maker. I 1/2’ed the recipe and it made 3 waffles. I had one with turkey, cranberry jelly and gravy “AMAZING”. I also had ham, Swiss and honey mustard on another. Very good also.
YUM! I’m so thrilled you enjoyed the recipe, Nicole!
Live the Benedict addition!!!
I made this after last year’s Thanksgiving, exactly following your 2 eggs/4c stuffing ratio. It was fantastic! Hubby had it with maple syrup just like regular waffles. Thanks!!
So happy to read that, Rowena!
This is an awesome idea. Do you use a Belgian waffle iron for a thick waffle or just a regular waffle iron? Also, my mother made Turkey Poulet. Recipe: Regular sliced white bread, toasted, but topped with dressing, then sliced turkey followed by an undiluted mushroom soup gravy with green onions sauteed in butter added to the mushroom soup gravy first. Then top with grated gruyere or swiss cheese. Last top with bacon. Bake at 375 for 20 minutes or until bacon is crisp and the cheese is well melted and golden. It was delicious, but the waffle base would make it incredible. Go ahead, use the cranberry sauce too. Why not? A savory waffle?!!
Hi Sharon! Either kind of waffle iron will work great. I used a KitchenAid Waffle Baker… although I think it’s been discontinued.
super yummy!! I topped it with shredded chicken (will try with turkey later) and then used lingonberry jam since I was out of cranberry sauce…topped it all with gravy super good
YUM! I’m so thrilled you enjoyed the waffles, Melinda!
Oh Yes, if there is any dressing/stuffing left over, I can see my turkey, cranberry and mayo breakfast waffle for the next morning!
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