I’m sure someone has done this before, but since I’ve never seen it, I’m claiming this as intellectual property. Making waffles out of leftover stuffing is….well, more genius than I imagined. The people at Eggo are missing the gravy boat. Imagine never having to be without stuffing again. Instead of those wild mountains of soggy bread that hold neither the Honorable Bird nor the gravy, the waffle provides a proper final resting spot for the roasted poultry and its sidekick while also opening much-needed plate space for the other accouterment (i.e., the dreaded green jello mold).

Hot turkey sandwiches on a stuffing waffle (open faced or a full on dual-waffle-sammy) should be on the menu everywhere. I tried it last night, wow. Try it with poached eggs and sausage gravy for breakfast, sandwiches for lunch, or open faced for dinner. Just try it!  This is my scratch recipe using focaccia bread from a local restaurant (Thank you Tim at Johnny Garlics), my homemade Italian sausage, and turkey stock from the neck and giblets. If you have no stuffing (or dressing if that’s what you call it), make some, from a box, scratch, whatever. You’ll be glad you did. And don’t forget to make extra for freezer waffles!

Recipe:
1) Make stuffing/dressing
2) Let cool to room temp
3) Put in waffle iron
4) Remove when slightly crispy
5) Eat now or bag and freeze

Simple right? My stuffing recipe? Well, it’s kinda just one of those follow your instinct with a couple of glasses of wine things. I’ll get back to you on that when I run out of waffles!

Enjoy-RTK