Savory Stuffing Waffles are a creative way to repurpose leftover Thanksgiving stuffing into crispy, cheese-bound waffles served with cranberry sauce. They're ideal for Black Friday brunch or transforming holiday leftovers into a new meal.
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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.
Store cooked waffles in an airtight container in the refrigerator for up to 3 days; reheat in a toaster oven at 375°F for 5 minutes to restore crispiness.
waffle iron
Yes. Prepare the stuffing mix according to package directions, cool slightly, then proceed with the recipe. The texture will be softer than using day-old stuffing.
Waffles are ready when the exterior is golden brown and crispy, typically 3–5 minutes depending on your waffle iron. They should release easily when you lift the lid.
Any shredded hard cheese works: Gruyère, Gouda, Monterey Jack, or even mild Cheddar. Avoid soft cheeses like fresh mozzarella, which won't melt evenly.
Cooked waffles keep refrigerated for 3 days. Reheat in a toaster oven at 375°F for 5 minutes to restore crispiness.
No. It's optional and adds heat and depth. Skip it for a milder waffle or adjust to your preference.
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