Leftover Thanksgiving stuffing waffles are an easy, delicious way to reinvent Thanksgiving leftovers the next morning. With just crumbled stuffing, eggs, a splash of broth and a waffle iron, you can make savory, crispy waffles that pair perfectly with a runny egg and warm gravy.
Thanksgiving doesn’t have to end with the last slice of pie. Repurpose your leftover stuffing into handheld breakfast waffles that are crisp on the outside, tender inside, and full of savory holiday flavor. These stuffing waffles are especially good topped with a poached or over-easy egg and ladled with gravy as the “syrup.” For a bright contrast, serve them with a simple fruit salad on the side.
Table of Contents
Step by Step Instructions
- Preheat your waffle iron according to the manufacturer’s directions and spray both plates with nonstick cooking spray.
- In a large bowl, combine crumbled leftover stuffing with lightly beaten eggs and the chicken broth. Stir until the mixture is evenly moistened; it should hold together but not be soupy.
- Place about half of the stuffing mixture onto the preheated waffle iron. Use a spatula or spoon to spread it into an even, thin layer so it reaches the edges of the iron.
- Close the lid and cook until the exterior is golden brown and crisp and the egg is cooked through. Timing will vary by waffle iron—watch for a deep golden color.
- Transfer the waffle to a plate and repeat with the remaining mixture. Top each waffle with a poached or over-easy egg and spoon warm gravy over the stack. Serve immediately while hot and crisp.
This method keeps preparation simple and is ideal for mornings after a big holiday meal. The stuffing already contains the herbs and seasonings you love, so you get concentrated Thanksgiving flavor in every bite.
Helpful tips
A few practical tips will help you get the best results every time. Use a basic, crumbly stuffing without large chunks of vegetables, fruit or meat; too many big pieces prevent the waffle from binding and crisping evenly. If your stuffing is very cold or tightly packed, warm it slightly to loosen and crumble it for easier mixing.
Because stuffing batter doesn’t flow like traditional waffle batter, press and spread the mixture into the iron so it reaches the edges. Follow your waffle iron’s preheat and cook times—some models take longer to reach optimal temperature and to cook through, especially since these waffles contain whole eggs. Finally, avoid lifting the lid while cooking; letting steam escape can lengthen cook time and result in a less-crispy exterior.
Frequently asked questions
Can you make stuffing waffles with fresh stuffing? Yes. Freshly made stuffing works well—just crumble it and follow the same proportions. You can also use gluten-free stuffing if needed.
How long do stuffing waffles take to cook? Cook time varies by waffle iron and by how thickly you pack the stuffing. They typically take longer than a standard waffle because the egg inside needs to set; look for a deep golden-brown, crisp exterior.
How do you reheat stuffing waffles? To preserve crispness, reheat in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving if you want to keep the outside crisp.
Related recipes
If you liked this idea, try more recipes that transform holiday leftovers or make cozy seasonal meals.
Did you love this recipe? Please leave a rating in the recipe card and consider leaving a comment to share how you served your stuffing waffles or any helpful tweaks.
Get the Recipe: Leftover Stuffing Waffles
Ingredients
- 4 cups crumbled leftover stuffing (see notes)
- 2 large eggs, lightly beaten
- 1/4 cup chicken broth
- Leftover gravy, for serving
- Optional: 2 eggs prepared over-easy or poached for topping
Instructions
- Preheat the waffle iron and spray with nonstick cooking spray.
- In a large bowl, stir together the crumbled stuffing and 2 beaten eggs until combined. Add 1/4 cup chicken broth and mix until the mixture is evenly moist and holds together.
- Scoop half of the stuffing mixture into the waffle iron, spreading it into an even layer so it reaches the edges. Close the lid and cook until the outside is crispy and golden and the egg inside is cooked through. Transfer to a plate and repeat with the remaining mixture.
- Prepare two additional eggs as desired (poached or over-easy recommended). Place an egg on each waffle or stack and pour warm gravy over the top. Serve immediately.
Notes
- Best stuffing for waffles: Choose a basic bread-based stuffing without large vegetable or meat pieces. If the stuffing is very compacted or chilled, warm briefly to make it easier to crumble and mix.
- Cooking time: These waffles often take longer than regular waffles because the egg must set. They are done when the exterior is a deep golden brown and crisp.
- Suggested tools: Any reliable waffle iron will work. Follow the manufacturer’s preheat and cook-time guidance for best results.
Calories: 386 kcal,
Carbohydrates: 44 g,
Protein: 9 g,
Fat: 19 g
Photography by Our Salty Kitchen | Recipe inspired by Just a Taste.