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
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.
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