Wondering what to do with Thanksgiving leftovers? They’re no longer a problem thanks to these 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 Thanksgiving leftover recipe 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 leftover 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.
What’s in these leftover stuffing waffles?
Besides the star ingredient — cornbread stuffing, duh — you’ll also need leftover roasted turkey, chopped tomatoes, sugar, spices, ground ginger, fried onions, eggs, and fresh thyme. This is a fairly flexible recipe though, so feel free to load up your stuffing waffles with your favorite Thanksgiving leftovers. I bet you could even turn this into a stuffing waffle sandwich!
How to make stuffing waffles
Because the homemade tomato jam takes the longest to make, you’ll need to prep that first. Simply combine the chopped tomatoes, sugar, spices, and ground ginger in a small saucepan, then let it simmer for an hour until thickened. It needs to be stirred occasionally, but you don’t have to babysit it too much.
To make the leftover stuffing waffles, combine the eggs and stuffing in a large bowl and stir until the stuffing is evenly coated. Cook the stuffing waffles in a hot waffle iron until golden.
While the waffles cook, fry up the eggs however you prefer (I like mine over medium).
To assemble the cornbread stuffing waffles, smear a little tomato jam over top, then add some shredded turkey and a fried egg. Sprinkle on a few crispy fried onions and a little fresh thyme, then dive right in.
Can I use regular stuffing instead of cornbread stuffing?
Yes, but I recommend using cornbread stuffing if possible. Cornbread stuffing is a little sturdier and is easier to transform into waffles.
Can I add extra Thanksgiving leftovers to my stuffing waffles?
Naturally! Top these babies with whatever you want.
Tips for making stuffing waffles
If you don’t have the time or ingredients to make tomato jam from scratch, you can use leftover cranberry sauce in its place. The flavor will be different, but stuffing and cranberry sauce is always a good idea.
Same rules apply for topping your stuffing waffles with leftover Thanksgiving ham instead of turkey. Follow your heart on this one, you guys.
These stuffing waffles are best right away, but if you wind up with leftovers (the irony) you can freeze them and reheat them in the toaster later on.
If you make my Cornbread Stuffing Waffles, please let me know by leaving a review below! And make sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes!
For additional Thanksgiving recipes, check out the following:
Cornbread Stuffing Waffles with Tomato Jam, Turkey, and Crispy Fried Onions
- 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) + additional eggs for topping waffles*
- 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.