Stuffing waffles make a perfect addition to breakfast or brunch after the holidays. They’re crispy on the outside and still soft and moist on the inside. You only need a couple of ingredients to make the waffles and we threw in finely chopped turkey and Parmesan cheese for more flavor.
There are hundreds of ways to use up leftover holiday turkey but what about the stuffing? If you ever had a ton of stuffing leftover, I have a beautiful recipe for you. Stuffing makes great waffles that are soft and moist on the inside and crispy on the outside. Just follow these few tips and you will have the best after-holiday brunch.
The best stuffing to use for waffles is the classic stuffing or cornbread dressing. Classic flavors with finely chopped vegetables would be preferred, of course. If your stuffing happens to have sausage in it, you can just omit the turkey, if you wish.
The only two ingredients that are truly needed for the waffle “batter” is eggs and chicken broth. Eggs will help hold the stuffing together and chicken broth will add moisture to the waffles so it’s not dry. Cornbread dressing will be a tad more dry so you can add an extra tablespoon of broth. Turkey and Parmesan cheese are additions flavor ingredients that’s not necessary but welcome.
It’s important to remember that stuffing waffles cooks differently that regular waffles. It will take a little longer to cook so lower the waffles maker heat a bit and cook it longer. Cook until waffles are golden brown and crispy on the outside. (My setting was about medium-high, closer to medium, and took 6-8 minutes.)
These waffles also leave a little more residue on the waffle maker than regular ones so you may have to grease the waffle maker a couple of times in between each waffle. To grease the waffle maker, pour some oil on the paper towel and rub the waffle maker grate. (Be careful when it’s hot and use a wooden spoon instead of your hands.)
HOW TO MAKE STUFFING WAFFLES
First, you need to make sure that there are no big chunks of stuffing so crumble the stuffing and break up all the clumps.
Then, combine crumbled stuffing, eggs, Parmesan cheese, and diced turkey in a bowl. Pour chicken broth evenly all over the top of stuffing and mix ingredients together until evenly incorporated.
Preheat the waffle maker and grease the grate if needed. Depending on the waffle maker and the size of waffles desired, scoop enough mixture and press it gently together. Add to the waffle maker and slowly press it to close. Keep it closed while the waffle is cooking and cook until the waffles are golden brown and crispy. (My waffles took 6-8 minutes.)
WHAT TO SERVE WITH STUFFING WAFFLES
You can really use up some leftovers with this dish if you serve the waffles anytime with leftover cranberry sauce and gravy. You can even slice some more turkey and add it on top.
For breakfast, it’s great with eggs and cheese.
As a main dish, serve them with turkey and gravy on top and a side of mashed potatoes and vegetables. It will be a fun twist on a Thanksgiving dinner.
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Turkey and Stuffing Waffles
- 4 cups stuffing (classic or cornbread)
- 2 eggs
- 1 cup diced cooked turkey meat
- 3 tbsp chicken broth
- 1/4 cup grated Parmesan cheese
- Crumble the stuffing and break up all the clumps.
- Combine crumbled stuffing, eggs, Parmesan cheese, and diced turkey in a mixing bowl.
- Pour chicken broth evenly all over the top of stuffing and mix ingredients together until evenly incorporated.
- Preheat the waffle maker and grease the grate if needed. Depending on the waffle maker and the size of waffles desired, scoop enough mixture and gently press it together.
- Add to the waffle maker and gently press the lid to close. (The mixture will spread.) Keep it closed while the waffle is cooking and cook until the waffles are golden brown and crispy.