Wondering what to do with those leftovers? Make stuffing waffles from your leftover stuffing! They’re so easy to make and crazy delicious with loads of flavor and slightly crispy edges that you’ll totally love.

Over the last few years we’ve had a lot of fun throughout Thanksgiving weekend dreaming up new ways to use leftovers from the big feast. It’s one of our favorite things!

We’ve done pot pies, hand pies, soups, stews and casseroles a plenty, but there are none so great as leftover stuffing waffles!

This post was sponsored by Walmart and SheKnows Media.

I make my stuffing with loads of fresh herbs and the smell of the herbs cooking for a second time on a waffle iron is pure, drool-worthy heaven. I teamed up with Walmart to share how we make these miraculous waffles!

These stuffing waffles are perfect topped with homemade cranberry sauce for brunch or you could cover them in leftover turkey and gravy for dinner. Either way, they’re incredible.

You can use any kind of stuffing when making your waffles from your favorite homemade family recipe to a boxed stuffing. Either option will be completely irresistible!

The process is super simple, just adding eggs and stock to your leftover stuffing so it gets nice and wet and sticky in consistency. The prep time takes just a few minutes!

Leftover Stuffing Waffles Ingredients

• Leftover stuffing – You can pull leftover stuffing right from the refrigerator to make these stuffing waffles! Alternately, you can prepare fresh stuffing and let it cool to room temperature before mixing up the waffle mixture.
• Stock or broth – To help add moisture to the stuffing you’ll need some form of broth or stock. We use veggie stock in combination with my vegetarian stuffing, but chicken stock or broth also works equally well. 
• Eggs – The eggs add moisture and help act as a binder to hold the stuffing together while prepping it for the waffle iron.

How to Make Stuffing Waffles

Step 1. Preheat a waffle iron to medium-high heat. While it’s heating, add your leftover stuffing to a mixing bowl.

Step 2. Add stock or broth and eggs to the stuffing and mix well until thoroughly combined. It will be quite wet and sticky.

Step 3. Generously spray each side of your waffle iron with non-stick cooking spray.

Step 4. Place approximately 1-1/2 cups stuffing mixture in the middle of the iron and press down with the back of a spoon until slightly flattened

Step 5. Cook for 10 – 12 minutes or until cooked through and edges are crispy and golden. Take note that cooking times may vary depending on your individual waffle iron.

Toppings for Leftover Stuffing Waffles

• Homemade cranberry – Probably my personal favorite, I love stuffing waffles topped with homemade cranberry. I’ve included my cranberry recipe below!
• Turkey and gravy – A few slices of turkey and a hearty pour of warm gravy and you have an amazing day-after-Thanksgiving dinner!
• Poached eggs – My other favorite way to eat stuffing waffles is with a couple of poached eggs on top. I love the texture of the eggs combined with the crispiness of the waffle.
• Eggs over easy – Alternately, if you’re not a big fan of poached eggs, eggs over easy are another delicious option.
• Mashed potatoes and gravy – When in doubt, a mound of mashed potatoes with gravy is a solid way to enjoy stuffing waffles fresh off the waffle iron.

How to Store and Reheat Stuffing Waffles

If you make up a big batch of leftover stuffing waffles at once, you can store them in an airtight container in the refrigerator for up to a few days. But I promise you, they won’t last that long!

To reheat them, place them on a sheet pan in a 350° F oven for about 10 minutes or until warmed through and slightly crispy at the edges again.

Can You Use Fresh Stuffing?

Yes! I mentioned this above, but fresh stuffing will also work when making stuffing waffles. I suggest letting it cool approximately to room temperature before making your waffle mixture.

More Favorite Holiday Recipes

Looking for a few more holiday recipes to add into the mix? Here are a few of my favorites! 

•  The easiest Christmas cheesecake hack
• Scalloped sweet potatoes
• Leftover stuffing dumplings
• Mini green been casserole puffs
• Butternut squash goat cheese crostini

Leftover Stuffing Waffles with Cranberry Sauce

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Wondering what to do with those leftovers? Make stuffing waffles from your leftover stuffing! They're so easy to make and crazy delicious with loads of flavor and slightly crispy edges that you'll totally love.

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Ingredients

For the Waffles

• 6 cups leftover stuffing
• 3 large eggs
• 1/2 cup veggie stock

For the Cranberry Sauce

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1/2 cup orange juice
• 1/2 cup water

Instructions

For the Waffles

1. Preheat a waffle iron to medium-high heat.
   
   
   
2. Add cold, refrigerated leftover stuffing to a large mixing bowl.
   
   
   
3. Add eggs and veggie stock and combine well. Mixture should be very moist and sticky. Add more stock as necessary if it's not a sticky consistency.
   
   
   
4. Spray waffle iron with non-stick cooking spray.
   
   
   
5. Place approximately 1-1/2 cups stuffing mixture in the middle of the iron and press down with the back of a spoon until slightly flattened.
   
   
   
6. Cook for 10 - 12 minutes or until cooked through and edges are crispy and golden.
   
   
   
7. Top with warmed cranberry sauce (or other topping of your choice) and serve immediately.
   
   

For the Cranberry Sauce

1. Add sugar, water and orange juice to a large saucepan.
2. Bring to a boil and simmer until the sugar is dissolved.
3. Add cranberries and continue simmering for 15 - 20 minutes until the cranberries have broken down somewhat and the sauce has slightly thickened
4. Remove from the heat and allow to cool to room temperature

Notes

Cooking times will vary depending on your particular stuffing and waffle iron. Cook until the edges are golden and slightly crispy so the egg is cooked through.

[Art direction + styling by Cyd Converse | Photos by Alice G. Patterson.]

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