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.
July 02, 2019
- 1/3 cup whipping cream
- 2 large eggs
- 4 cups Simple Stuffing, crumbled
- Preheat waffle iron.
- Whisk together cream and eggs in a large bowl until smooth. Add stuffing and stir to combine.
- 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.
264 calories, 11.4 g fat, 9.3 g protein, 30.1 g carbohydrate, 1.1 g fibre, 406 mg sodium
- 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.
- Preheat oven to 350°F.
- 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.
- Add celery and onions; sauté until vegetables are softened, about 4 minutes.
- Add garlic, sage and thyme; sauté for 1 minute. Remove from heat and cool completely.
- Combine bacon mixture, bread cubes, broth, salt and pepper in a large bowl. Spoon mixture into a greased 9x13 inch baking dish.
- Bake until stuffing is golden brown and heated through, about 50 – 55 minutes.
- Let stand 10 minutes before serving.