Leftover Stuffing Waffles ’n Turkey
(courtesy of Devon Fennessy, chef, The Saucy Culinarian in South Lake Tahoe. Serves 4)
4 cups leftover stuffing (best without large vegetable chunks)
2 large eggs
Chicken or turkey broth (enough to moisten mixture)
Leftover turkey, gravy, and cranberry sauce for serving
Heat waffle iron and grease with cooking spray.
Mix stuffing and eggs in a bowl. Add in stock, ¼ cup at a time, until stuffing mixture is well moistened. Spread thin layer of mixture on waffle iron and cook until golden brown.
Serve with warmed-up, leftover turkey and cranberry sauce and gravy on the side.
