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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Leftover cornbread stuffing waffles with a fried egg

Cornbread Stuffing Waffles

Posted by: Ari Laing

Wondering what to do with all those Thanksgiving leftovers? They're no longer a problem thanks to these cornbread stuffing waffles! Top with a fried egg (or some gravy, if you have it), for a delicious savory post Turkey Day breakfast or brunch!

recipe +-

Posted by: Ari Laing
Leftover cornbread stuffing waffles with a fried egg
Print Recipe
5 from 1 vote

Leftover Cornbread Stuffing Waffles

Wondering what to do with all those Thanksgiving leftovers? They're no longer a problem thanks to these cornbread stuffing waffles! Top with a fried egg (or some gravy, if you have it), for a delicious savory post Turkey Day breakfast or brunch!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Brunch
Cuisine: American
Keyword: leftover stuffing recipes, leftover stuffing waffles, stuffing waffles, thanksgiving leftover recipes, what to do with thanksgiving leftovers
Servings: 4 servings
Calories: 249kcal
Author: Ari Laing

Equipment

  • Large mixing bowl
  • Whisk
  • Waffle maker
  • ½ cup measuring cup

Ingredients

  • 4 large eggs plus more if serving waffles with fried eggs on top
  • 2 cups leftover stuffing
  • Nonstick cooking spray
  • Parsley finely chopped, for garnish
  • Kosher salt if frying eggs
  • Freshly ground black pepper if frying eggs

Instructions

  • Beat the eggs. Place eggs in a large mixing bowl, then whisk.
  • Mix in the stuffing. Place leftover stuffing in a bowl or on a plate, then reheat slightly, about 30-60 seconds in a microwave. This step is optional, but makes it easier to stir the stuffing. Add stuffing to the eggs, this mix well until thoroughly combined.
  • Cook the waffles. Heat a waffle iron until hot. Spray with nonstick cooking spray, then pour ½ cup batter into each waffle mold (or work in batches if you have a single or double waffle maker). Cook for about 4 minutes, until golden brown and puffy.
  • Optional: Fry eggs: While waffles are cooking (or cooling), fry up the eggs. Heat a nonstick pan or griddle over medium-high heat. Coat with nonstick cooking spray or 1 Tbsp olive oil, then crack eggs and season each with a little Kosher salt and black pepper. Cook to desired doneness.
  • Serve immediately. Top waffles with a fried egg, then serve immediately with a sprinkle of chopped parsley. Other optional toppings: butter, syrup, leftover turkey, turkey gravy, crispy fried onions or shallots.

Notes

  • Nutrition facts do not include fried eggs.
  • While not necessary, reheating the leftover stuffing makes it easier to mix with the eggs.
  • To freeze: cook waffles, then allow to cool to room temperature. Freeze for up to 3 months, then reheat in a toaster over until warm throughout when ready to eat.

Nutrition

Serving: 1waffle | Calories: 249kcal | Carbohydrates: 22g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 550mg | Potassium: 143mg | Fiber: 3g | Sugar: 2g | Vitamin A: 583IU | Calcium: 60mg | Iron: 2mg
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