Stuffing Waffles With Turkey and Gravy

I think the best part about Thanksgiving besides family is the leftovers!!

We love making stuffing waffles and then reheating our turkey with gravy and pouring it on top of the waffles

Served with a fresh salad

Salad will be posted later today.

Stuffing waffles



4 cups crumbled leftover cornbread or regular stuffing

2 large eggs

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh sage

1/3 cup chicken broth, preferably low-sodiumor sodium free

Pinch of freshly ground black pepper

Nonstick cooking spray


1/2 cup chicken broth (preferably low-sodium or no sodium) or heat in 1/2 cup leftover gravy

About 1 1/2 pounds sliced leftover roasted turkey.


For the cornbread / stuffing waffles: Preheat a waffle maker. Put a rack on a baking sheet

In a large bowl, stir together the leftover stuffing, eggs, parsley and sage. Add 1/4 cup of the chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well moistenedit should just hold together in your hand. Season with pepper

Using about 1/2 cup per waffle, shape the stuffing mixture into fat round patties; they should be smaller than the waffle grids.

Spray the waffle maker with some nonstick spray, then add the stuffing patties and close the lid. Let the waffles cook until golden brown, crispy and cooked through, 5 to 7 minutes. (The waffle maker should stop steaming when the waffles are cooked through.) Remove the waffles to the rack on the baking sheet, and repeat with the remaining waffle mixture.

Put a couple slices of Brie on each waffle, optional transfer to the oven, and warm just to melt the cheese a bit, about 5 minutes

For the turkey: Meanwhile, bring about cup of broth or gravy to a simmer in a large skillet. Add the turkey and heat until just warmed through, about 5 minutes.

Plate and add a bit of cranberry sauce with it.

I think its better than the original dinner

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