Cornbread Stuffing Waffles with Tomato Jam, Turkey, And Crispy Fried Onions
Very important question: do you own a waffle maker? If yes, hooray! I got your day-after-Thanksgiving brunch figured out. If no, I think we know what you’re asking Santa for this year, am I right? Because GUYS, hello, just look at these cornbread stuffing waffles! They’re crispy and light and airy at the same time and they’re packed with so much flavor.
And did I mention they’re made from cornbread stuffing? Like actual leftover stuffing from your turkey day feast? Take a closer look. These waffles get loaded up and piled high, making the best possible use of all the food you prepped for the main event.
So let’s dive in!
First there’s a homemade tomato jam. You’re going to have to trust me on this one: cornbread and tomatoes make for one very happy marriage.
Combine a can of chopped tomatoes with a little sugar and spice, then simmer away on the stove while you sip a mimosa (this part is mandatory; because what holiday is complete without mimosas?).
Serve cornbread stuffing waffles with warm tomato jam, leftover turkey — don’t lie, even when you think you won’t have leftover turkey, you always have leftovers –a fried egg because of course, and the quintessential Thanksgiving topping: crispy fried onions.
Hands down, this dish alone has me BEYOND excited for Thanksgiving leftovers. Cornbread stuffing waffles, please don’t ever leave!Print
Cornbread Stuffing Waffles with Tomato Jam, Turkey, and Crispy Fried Onions
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- 1 can Mutti chopped tomatoes (Polpa)
- ¼ cup granulated sugar
- 1 Tbsp kosher salt + more for eggs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ginger paste or ground ginger
- 4 large eggs, (beaten)
- 2 cups leftover stuffing, (preferably cornbread)
- 1 cup leftover roasted turkey, (meat pulled)
- 1 Tbsp olive oil
- freshly ground black pepper
- ¼ cup crispy fried onions
- fresh thyme, (for garnish)
- Combine tomatoes, sugar, salt, garlic, onion, and ginger paste (or ground ginger) in a small saucepan. Stir together, bring to a boil, then lower the heat to a simmer and cook for 1 hour, stirring occasionally. Set aside.
- Meanwhile, place eggs in a large bowl. Add leftover stuffing and mix well until thoroughly combined. Heat a waffle iron until hot. Add ½ cup batter to each waffle mold (or work in batches if you have a single or double waffle maker). Cook for about 3-4 minutes, until golden brown and puffy.
- While waffles are cooking (or cooling), fry up the eggs. Heat a medium nonstick pan or griddle over medium-high heat. Coat with nonstick oil spray or 1 Tbsp olive oil, then crack eggs and season each with a little salt and pepper. Cook to desired doneness (I like mine over medium, about 2 minutes on the first side and ~30 seconds on the second side).
- To assemble, top each waffle with a few spoonfuls of tomato jam, some shredded turkey, and fried egg. Sprinkle on crispy fried onions and a few fresh thyme leaves. Serve immediately with extra tomato jam for dipping.