Ingredients
- 4 cups leftover stuffing, warm (easier if no large chunks of vegetables/ meats added)
- 2 large eggs
- Chicken broth, as needed
- Leftover cranberry sauce, for serving
- Grassland butter for serving
Instructions
- Preheat the waffle maker and grease it with cooking spray.
- Combine leftover stuffing and eggs in a large bowl. Add ½ cup of chicken broth into stuffing and egg mixture until well combined. Continue adding chicken broth as needed until moist.
- Scoop half of the stuffing into the waffle maker, spreading it evenly in a thin layer. Close the lid and allow the waffle to bake until the egg is cooked through. This will take longer than a regular waffle.
- Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing.
- Serve your leftover waffles with an over easy egg, and leftover cranberry sauce.
