Use up a whole lot of leftovers by cooking a stuffing-based batter in a waffle iron and topping the waffle with mashed potatoes, gravy and a dollop of cranberry sauce.
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2-4 |
Ingredients
- Vegetable oil, for the waffle iron
- 4 1/2 cups crumbled leftover stuffing
- 1/4 cup chopped fresh parsley
- 2 large eggs, beaten
- 2 cups leftover mashed potatoes, warm
- 1/2 cup leftover gravy, warm
- 1/4 cup leftover cranberry sauce
Instructions
- Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil.
- Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.
- Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 616 |
| Total Fat | 31 g |
| Saturated Fat | 6 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 8 g |
| Sugar | 12 g |
| Protein | 12 g |
| Cholesterol | 93 mg |
| Sodium | 1491 mg |
Reviews
Worked so well…. absolutely delicious.
This was a great recipe! Extremely filling and a great way to use up leftovers. I was worried about burning it due to one of the reviews, but it came perfect. Of course, the timer is broken on my waffle maker so I probably left it in there less than a regular waffle? I just cooked until golden and crispy on the edges. I think if I make it again, it will be for dinner since it was so savory. Good recipe!
My husband makes this every year after thanksgiving. He even adds other thanksgiving leftovers to it. He loves it!
Waffle burned well before it could be lifted out. Ended up just a black, gloppy mess. Oh, well.