Waffle Stuffing Food

SAVORY STUFFING WAFFLES RECIPE BY TASTY

Steps:

• Make the maple cranberry sauce: Add the cranberry sauce, maple syrup, and salt to a blender and blend until smooth. Transfer to a bowl and set aside until ready to use, or store in the refrigerator for up to 1 week.
• Preheat the waffle iron on medium-high.
• In a large bowl, mix together the stuffing, eggs, cheddar cheese, and salt.
• Grease the waffle iron with nonstick spray. Scoop half of the stuffing mixture at a time onto the waffle iron and cook until golden brown and crisp, about 10 minutes.
• Serve the waffles with the maple cranberry sauce.
• Enjoy!

WAFFLE STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat butter in a large pot over medium-high heat. Saute celery, onion, and apple in the hot butter until softened, 5 to 7 minutes. Stir in sage, thyme, paprika, salt, and pepper. Add chicken broth, brown sugar, and maple syrup; stir to combine and reduce slightly, 3 to 4 minutes. Add waffles and toss until softened, 3 to 4 minutes. Stir in pecans and buttermilk; toss until completely coated. Stir in eggs to bind everything together.
• Spoon stuffing into a large casserole dish.
• Bake in the preheated oven until browned, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.

STUFFING WAFFLE

Steps:

• Melt butter in a large skillet over medium heat. Add sausage; fry until just beginning to brown, 3 to 5 minutes. Add mushrooms, onion, celery, garlic, and Italian seasoning. Cook and stir until soft, about 10 minutes. Pour mixture into a large bowl; let cool, about 5 minutes.
• Stir eggs into the sausage-mushroom mixture. Add bread cubes and 1/2 the chicken stock; stir until stuffing is well combined and moist. Add more chicken stock if necessary.
• Preheat a Belgian waffle iron according to manufacturers' instructions. Fill with stuffing mixture; cook until crisp and heated through, about 10 minutes. Repeat with remaining stuffing.

WAFFLED LEFTOVER THANKSGIVING BRUNCH

Steps:

• Preheat a waffle iron to medium-high. Combine the stuffing, parsley and eggs. Generously brush the top and bottom of the waffle iron with oil. Evenly and firmly pack each section of the waffle iron full with the stuffing mixture. Close and cook until golden and the waffles can easily be lifted out of the waffle iron, 4 to 6 minutes.
• Meanwhile, heat the gravy in a small saucepan. Once the waffles are ready, top each with as much turkey as you want and close the waffle iron. Cook until the turkey is warmed through, 2 to 3 minutes.
• Transfer the waffles to 4 plates and top each with as much gravy and cranberry sauce as you'd like.

LEFTOVER CORNBREAD STUFFING WAFFLES

Steps:

• Beat the eggs. Place eggs in a large mixing bowl, then whisk.
• Mix in the stuffing. Place leftover stuffing in a bowl or on a plate, then reheat slightly, about 30-60 seconds in a microwave. This step is optional, but makes it easier to stir the stuffing. Add stuffing to the eggs, this mix well until thoroughly combined.
• Cook the waffles. Heat a waffle iron until hot. Spray with nonstick cooking spray, then pour ½ cup batter into each waffle mold (or work in batches if you have a single or double waffle maker). Cook for about 4 minutes, until golden brown and puffy.
• Optional: Fry eggs: While waffles are cooking (or cooling), fry up the eggs. Heat a nonstick pan or griddle over medium-high heat. Coat with nonstick cooking spray or 1 Tbsp olive oil, then crack eggs and season each with a little Kosher salt and black pepper. Cook to desired doneness.
• Serve immediately. Top waffles with a fried egg, then serve immediately with a sprinkle of chopped parsley. Other optional toppings: butter, syrup, leftover turkey, turkey gravy, crispy fried onions or shallots.

LEFTOVER STUFFING WAFFLES

Steps:

• Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil.
• Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.
• Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.