Savory Stuffing Waffles

Break up 3 cups of stuffing into crumbles with your hands and transfer to a Suvie pan. If you have any large pieces of sausage, fruit, or vegetables in your stuffing, break them into smaller pieces. Place pan inside bottom zone of Suvie and broil for 5 minutes, stirring halfway to warm through. Alternatively, warm stuffing in a conventional oven set at 350°F for 10 minutes.

Meanwhile, whisk together ½ cup leftover cranberry sauce and ⅓ cup maple syrup with a pinch of salt in a small bowl; set aside. Preheat waffle iron on medium-high heat.

In a medium bowl, stir together warmed stuffing crumbles, 1 cup shredded Cheddar, 2 eggs, 1 tsp to 3 tsp hot sauce (if using), ¼ tsp ground sage, ¼ tsp kosher salt, and ¼ tsp ground black pepper if your stuffing needs seasoning.

Add turkey or chicken stock to stuffing mixture, 1 tbsp at a time, until mixture is slightly moistened. You may not need to use all 4 tbsp, depending on how dry your stuffing is.

Scoop half of the mixture into the preheated waffle iron, carefully spreading the layer to the edges with a silicone spatula (the mixture will not naturally spread like a regular waffle batter). Close the iron and cook on medium-high until the setting finishes and the waffle is crisp and golden brown. Depending on the waffle iron, this could take anywhere from 1½ to 5 minutes.

Transfer the first waffle to a plate tented with foil to keep warm while cooking the second waffle. Repeat with the remaining mixture. Serve waffles immediately and serve with cranberry-maple syrup.