I have to admit I was a skeptic on this one, but I tried a recipe I saw online for this and since I had both leftover from our Thanksgiving feast, I decided to give it a try. 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.
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, It passes the taste test, it is frugal, and easy to make.
3 Cups of Leftover Stuffing
1 Cup of Shredded Cheddar Cheese
2 Eggs (beaten)
Salt and Pepper to Taste
Non-stick Spray (for the waffle iron)
1 Cup of Cranberry Sauce
1 Cup of Maple Syrup (the original recipe called for a 1/2 cup)
Preheat the waffle iron on medium heat
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