Leftover Stuffing Waffles w/ Cranberry Syrup

5 from 1 vote

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.

Prep Time5

Cook Time10

Total Time15

Servings:

Calories: 942kcal

Equipment

1 Waffle Iron
1 Mixing Bowl
1 Sauce Pan
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.

Nutrition