Stuffing or dressing is a standard side dish for turkey or other poultry. Often, once the meal is over and there are dribs and drabs of vegetables, stuffing, and gravy. What better way to make a completely new meal with what you have on hand? The best part is that you can use whatever is available.
2 cups leftover stuffing
Chicken or vegetable stock, or water, as needed
2 tablespoons chopped parsley (optional)
Non-stick spray or vegetable oil
Preheat the waffle maker.
In a large bowl, stir together the leftover stuffing, parsley, and egg. If the stuffing seems a little dry, add chicken broth or water a few tablespoonfuls at a time and mix until well combined. Continue adding chicken broth or water as needed until the mixture is well-moistened (but not soggy).
Grease the heated waffle maker with cooking spray or oil.
Scoop 1/2-3/4 cup of the stuffing mixture into the prepared waffle iron, 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 turkey a la king gravy and enjoy.
Make sure that the vegetables in the stuffing/dressing are relatively small. This will ensure even baking of the waffle.
Don’t repeatedly open the waffle baker while the waffle is baking or it will pull apart.
Stuffing waffles take longer to cook than regular waffles, because the egg must be completely cooked throughout. Don’t be afraid to let the waffle bake until it’s golden brown and crispy.
Don’t be afraid to experiment with topping with chili, cheese, pulled pork, or whatever is your favorite topping.