Leftover Stuffing Waffles w/ Cranberry Syrup
I have to admit I was a skeptic on this one, but we tried a recipe since I had both stuffing and cranberry sauce leftover from our Thanksgiving feast. It passes the taste test, it is frugal, and easy to make.This is not a recipe for someone who loves their sweet breakfast pancakes and waffles, rather it is for the more savory food lover. The person who tolerates breakfast while they are waiting for lunch or who would rather order a BLT or a chicken biscuit for their first meal of the day.
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Equipment
- 1 Waffle Iron
- 1 Spoon
Ingredients
Waffles
- 3 Cups Bread Stuffing Leftover
- 1 Cup Cheddar Cheese Shredded
- 2 Eggs
- Salt and Pepper to Taste
- Cooking Spray for the waffle iron
Syrup
- 1 Cup Cranberry Sauce Leftover
- 1 Cup Maple Syrup
Instructions
- Preheat the waffle iron on medium heat
- Beat the eggs
- Mix the stuffing, cheese, and egg in a bowl, set aside
- In a saucepan add cranberry sauce and the maple syrup turn on low heat
- Spray the waffle iron with non-stick spray
- Spoon approximately one cup of the mixture into the waffle iron
- Cook for approximately 10 minutes per waffle
- Stir the syrup to make sure it is heating but not sticking to the pan
- For each waffle you are serving pour some syrup on the top
Notes
The original recipe that I used called for less maple syrup in the syrup and to appease the sweet breakfast folks in my house I simply added more. The original recipe also called for processing the cranberries down with an emulsion blender, I prefer the berries as a mix of chunky and whole and therefor left them that way when I made the syrup.
Whichever way you choose to go on this recipe, it is a true winner for something innovative to do with Thanksgiving leftovers. Â
Nutrition
Calories: 942kcalCarbohydrates: 111gProtein: 10gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 38mgSodium: 261mgPotassium: 297mgFiber: 1gSugar: 94gVitamin A: 417IUVitamin C: 1mgCalcium: 386mgIron: 1mg
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