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We all have our Thanksgiving favorites: those dishes that it just doesn’t quite feel like the holidays without. For my husband, it is green bean casserole ( something I’d never actually eaten or seen in person until I met him ) and macaroni and cheese. For myself, it is my mother’s stuffing. I honestly couldn’t care less if we even have a turkey. Let’s face it, roast chicken is easier and, well … um … better.
But no matter what dish is your favorite Thanksgiving treat, it is the sad truth that by Day 3 of eating poultry with a tablespoon of 6 different sides for every meal, you are probably ready to shake things up a bit. And if you are cheap like I, you are not ready to waste a single piece of food by throwing it out.
This is a super easy but very rewarding trick to bring your stuffing back to life after a few days of sitting in the fridge. My mothers stuffing ( which one of these days I’ll make myself and post on the blog ), is rich with herbs and mushrooms, and I think that it’s really important to make sure you liked the stuffing you’re using for this recipe in the first place, or you can’t really expect to like a waffled version of it!
- 3 cups leftover stuffing
- 2 eggs
- Beat the eggs in a large bowl.
- Crumble leftover stuffing into the bowl, and fold into the eggs.
- Spoon half of the stuffing/egg mixture into your waffle maker. I use a Belgian Waffle maker, so if you have a more traditional waffle maker, you may need to do this part in thirds instead of halves.
- Cook the waffles for approximately 4 minutes on each side ( 8 minutes total per waffle ).