Leftover stuffing waffles

Photo: Just a Taste

Stuffing, two eggs, a splash of broth, into the waffle iron. Kelly's tip is the whole trick: leave the lid shut until it's deep golden. Cranberry on one side, hot gravy on the other. Breakfast is solved.

From Kelly Senyei at Just a Taste · @justataste

Leftover stuffing bound with eggs and a little broth, pressed in a waffle iron until crisp, with cranberry sauce and hot gravy.

You need

• 4 cups crumbled leftover stuffing (a plain one works best)
• 2 large eggs
• Chicken broth or turkey stock, as needed (start with 1/4 cup)
• Cooking spray
• Leftover cranberry sauce, for serving
• Leftover gravy, warmed, for serving

How to make it

1. Heat the waffle iron and grease it well with cooking spray.
2. Warm the stuffing for 30 seconds in the microwave so it's easier to mix, then stir in the eggs in a big bowl.
3. Add 1/4 cup broth and mix. Keep adding a splash at a time until the stuffing is evenly moist and clumps when squeezed, but isn't soupy.
4. Spread half the mixture over the iron in a thin, even layer, right to the edges. It won't spread on its own like batter.
5. Close the lid and leave it shut until the waffle is deep golden and crisp, 6 to 10 minutes. Opening it early tears the waffle; the egg needs to set all the way through.
6. Lift it out and repeat with the rest. Serve straight away with cranberry sauce and hot gravy.

Written in our own words from Kelly Senyei's recipe, with their quantities. The original: Leftover stuffing waffles, Just a Taste.

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