Thanksgiving Leftover Idea Turkey With Cornbread Stuffing Waffles Recipes

OPEN-FACED WAFFLE CORNBREAD STUFFING SANDWICHES WITH TURKEY, BRIE AND BACON

Steps:

• For the bacon: Preheat the oven to 400 degrees F. Put the bacon on a baking sheet and roast until crisp, about 15 minutes. Set aside. Reduce the oven temperature to 350 degrees F.
• For the cranberry Dijon mayo: Whisk the cranberry relish together with the mayonnaise and mustard in a medium bowl. Cover and refrigerate until ready to serve.
• For the cornbread waffles: Preheat a waffle maker. Put a rack on a baking sheet.
• In a large bowl, stir together the leftover stuffing, eggs, parsley and sage. Add 1/4 cup of the chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well moistened--it should just hold together in your hand. Season with salt and pepper.
• Using about 1/2 cup per waffle, shape the stuffing mixture into fat round patties; they should be smaller than the waffle grids.
• Spray the waffle maker with some nonstick spray, then add the stuffing patties and close the lid. Let the waffles cook until golden brown, crispy and cooked through, 5 to 7 minutes. (The waffle maker should stop steaming when the waffles are cooked through.) Remove the waffles to the rack on the baking sheet, and repeat with the remaining waffle mixture.
• Put a few slices of Brie on each waffle, transfer to the oven, and warm just to melt the cheese a bit, about 5 minutes.
• For the turkey: Meanwhile, bring about 1 cup of broth to a simmer in a large skillet. Add the turkey and heat until just warmed through, about 5 minutes.
• For the eggs: Melt the butter in a large nonstick skillet over medium-high heat. Add the eggs and fry until the whites are set and the yolks still runny, about 4 minutes. Season with salt and pepper.
• To assemble: Dollop some of the cranberry Dijon mayonnaise on top of each waffle. Top with some warm turkey, then some bacon, and finally an egg. Serve immediately.

LEFTOVER STUFFING WAFFLES

Steps:

• Brush plates of a rectangular waffle iron with melted butter and preheat to medium-high heat.
• Combine stock, rubbed sage, and ground black pepper in a bowl. Add egg and stir briskly until ingredients are well blended. Stir in leftover stuffing. The batter should be thick and coarse.
• Spoon batter over the preheated waffle iron, spreading it out evenly close to the lid.
• Cook on medium-high heat until the waffles are browned and release from the waffle iron, 10 to 15 minutes. Serve warm.

LEFTOVER STUFFING WAFFLES

Steps:

• Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil.
• Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.
• Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.