Taking inspiration from bread pudding, which combines a custard base with cubes of bread, this savory waffle version not only re-purposes leftover stuffing, but transforms it into a snack that I prefer to the original dish. The trick is to add enough custard to saturate the stuffing but not have a pool of liquid in the bottom of your bowl. The exact amount of liquid needed will depend on how dry your stuffing is to begin with, but this recipe is very forgiving. If you add too much, you can always drain the excess. After that, you just toss the mixture on the waffle iron for a crispy and custardy snack.
ingredients
1 large or 4 small waffles
12 Ounces Leftover Stuffing, approximate
4 Ounces (1/2 cup) Milk, Cream, or Half-n-Half
1 Egg
Salt and pepper
Butter, gravy, or maple syrup for serving
deviations & tips
Starting with a flavorful stuffing is best, we used this recipe from Kenji Lopez-Alt, but made it vegetarian with vegetable stock and Impossible sausage.
To dress up a bland dressing, add herbs or cheese and salt & pepper to taste before adding custard mixture.
the method
Pre-heat waffle iron according to manufacturers instructions. Beat together milk, cream, or half-n-half with egg. Whisk in a sprinkle of salt and pepper. Add stuffing, a little at time, stirring to completely incorporate between additions. Stop adding stuffing when your bread is completely soaked. If you end up with a little liquid at the bottom, you can strain it off.
Heap mixture onto the waffle iron, no need to go end-to-end here, close lid and cook according to the manufacturers instructions. Waffles should be golden brown. Mine release cleanly, but if yours are sticking, brush plates with oil before cooking your next batch.
Serve fresh and hot with butter, gravy, maple syrup, or soup, depending on your mood.
Leftover Stuffing Waffles