STUFFING WAFFLES

Waffle irons aren’t just for batter — we make these waffles out of leftover Thanksgiving stuffing. Any kind of stuffing should work. Serve them with leftover gravy and cranberry sauce.

Yield: Makes 9.

STUFFING WAFFLES

Ingredients

  • 1/3 cup whipping cream
  • 2 large eggs
  • 4 cups Simple Stuffing, crumbled

Directions

  1. Preheat waffle iron.
  2. Whisk together cream and eggs in a large bowl until smooth. Add stuffing and stir to combine.
  3. Using 1/3 cup batter for each waffle, spoon batter, spreading lightly, onto greased waffle iron; cook according to manufacturer’s instructions until golden brown. Serve immediately. Do not keep leftover waffles.
Nutritional analysis per waffle:

264 calories, 11.4 g fat, 9.3 g protein, 30.1 g carbohydrate, 1.1 g fibre, 406 mg sodium

Simple Stuffing

Ingredients

  • ​1 cup diced bacon
  • 2 tbsp salted butter
  • 4 cups diced celery
  • 4 cups diced onions
  • 8 cloves garlic, finely chopped
  • 1 tsp sage, crumbled
  • 1 tsp thyme, crumbled
  • 16 cups day-old cubed French bread cubes (1/2 inch)
  • 1 1/2 cups no-salt-added chicken broth
  • 1/4 tsp salt
  • 1/4 tsp freshly ground pepper

Yield: Serves 12.

Directions

  1. Preheat oven to 350°F.
  2. Sauté bacon in a large non-stick frypan over medium heat until browned and crisp, about 4 – 5 minutes. Add butter, stirring until butter is melted.
  3. Add celery and onions; sauté until vegetables are softened, about 4 minutes.
  4. Add garlic, sage and thyme; sauté for 1 minute. Remove from heat and cool completely.
  5. Combine bacon mixture, bread cubes, broth, salt and pepper in a large bowl. Spoon mixture into a greased 9x13 inch baking dish.
  6. Bake until stuffing is golden brown and heated through, about 50 – 55 minutes.
  7. Let stand 10 minutes before serving.
Nutritional analysis per serving: 323 calories, 10.9 g fat, 11.8 g protein, 44.8 g carbohydrate, 3.3 g fibre, 581 mg sodium