Leftover Easter Brunch Stuffing Waffles Recipes
STUFFING WAFFLE
Best the day after Thanksgiving, but really, why not make these anytime?! Serve with turkey gravy or maple syrup.
Provided by Ryan Schroeder
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 48m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium heat. Add sausage; fry until just beginning to brown, 3 to 5 minutes. Add mushrooms, onion, celery, garlic, and Italian seasoning. Cook and stir until soft, about 10 minutes. Pour mixture into a large bowl; let cool, about 5 minutes.
- Stir eggs into the sausage-mushroom mixture. Add bread cubes and 1/2 the chicken stock; stir until stuffing is well combined and moist. Add more chicken stock if necessary.
- Preheat a Belgian waffle iron according to manufacturers' instructions. Fill with stuffing mixture; cook until crisp and heated through, about 10 minutes. Repeat with remaining stuffing.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 36.6 g, Cholesterol 134 mg, Fat 31.9 g, Fiber 2.8 g, Protein 20.5 g, SaturatedFat 14 g, Sodium 1558.5 mg, Sugar 5.4 g
WAFFLED LEFTOVER THANKSGIVING BRUNCH
Invite friends and family back over to re-celebrate the holidays with this unique brunch made from leftovers. The stuffing works perfectly in waffle form, topped with all the trimmings.
Provided by Food Network Kitchen
Time 30m
Yield 4 waffles
Number Of Ingredients 5
Steps:
- Preheat a waffle iron to medium-high. Combine the stuffing, parsley and eggs. Generously brush the top and bottom of the waffle iron with oil. Evenly and firmly pack each section of the waffle iron full with the stuffing mixture. Close and cook until golden and the waffles can easily be lifted out of the waffle iron, 4 to 6 minutes.
- Meanwhile, heat the gravy in a small saucepan. Once the waffles are ready, top each with as much turkey as you want and close the waffle iron. Cook until the turkey is warmed through, 2 to 3 minutes.
- Transfer the waffles to 4 plates and top each with as much gravy and cranberry sauce as you'd like.
THANKSGIVING LEFTOVER IDEA: TURKEY WITH CORNBREAD-STUFFING WAFFLES
This recipe idea utilizes your own Thanksgiving leftovers.
Provided by Resha
Number Of Ingredients 6
Steps:
- Get your waffle iron nice and hot. When it's heated, spray it with vegetable spray and place a desired amount of stuffing into the iron. You may need to press it down with your fingers so that it's evenly spread.
- Close the waffle iron and let the stuffing-waffle warm thru and crisp up, about 3-6 minutes, depending on your preferences.
- Top with juicy turkey, gravy, cranberry sauce, or mashed potatoes. Serve and enjoy.
LEFTOVER EASTER BRUNCH STUFFING WAFFLES
Makes these Leftover Easter Brunch Stuffing Waffles for all to enjoy. This comforting dish incorporates delicious cooked ham, chicken gravy and more flavorful ingredients you won't want to miss out on. Make this for your next brunch, and it'll be a hit!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Prepare stuffing as directed on package; cool 10 min. Meanwhile, spray electric waffle iron with cooking spray. Heat iron to medium heat.
- Beat 1 egg until blended. Add to stuffing; mix well. Spoon scant 1/2 cup stuffing mixture onto center of each waffle grid section. Close lid slowly, pressing gently to evenly distribute stuffing mixture. Cook 10 to 12 min. or until "waffles" are golden brown. When done, lift waffles off grid with fork. Repeat with remaining stuffing mixture to make a total of 6 waffles.
- Meanwhile, poach remaining eggs, and warm gravy as directed on label. While gravy is warming, reheat ham in microwaveable bowl on HIGH 1 to 2 min. or until heated through.
- Top waffles with ham, asparagus, eggs and gravy.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 4.5 g, TransFat 2 g, Cholesterol 240 mg, Sodium 1260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
LEFTOVER STUFFING WAFFLES
Use up a whole lot of leftovers by cooking a stuffing-based batter in a waffle iron and topping the waffle with mashed potatoes, gravy and a dollop of cranberry sauce.
Provided by Food Network Kitchen
Time 30m
Yield 2-4
Number Of Ingredients 7
Steps:
- Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil.
- Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.
- Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.
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4.5/5 (11)Total Time 15 minsCategory Main Course, Side DishCalories 770 per serving
- In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 cup of chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened.
- Scoop half of the stuffing mixture into the prepared waffle baker, spreading it evenly. (The stuffing will not spread or expand like regular waffle batter as it bakes, so it's important to arrange it in an even, thin layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
- Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover cranberry sauce and warm leftover gravy.
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- In bowl, mix together the stuffing and egg. If the batter is too thick, add a bit of milk to help make the stuffing batter more spreadable, but it should still be a thicker batter.
- Preheat your waffle baker and spray with nonstick cooking spray. Spread about 1/2 cup stuffing mixture across the surface of the waffle iron. Cook until both sides are crisp, about 10-14 minutes. These waffles will take a little more time to cook.
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- 2. In a large bowl, stir together the leftover stuffing and eggs. Add ¼ cup of chicken broth and mix well until well combined. Continue adding chicken broth as needed until the mixture is well-moistened
- 3. Scoop half of the stuffing mixture into the prepared waffle maker, spreading it evenly. (The stuffing will not spread or expand like regular waffle batter as it bakes so it’s important to arrange it in an even, thin layer). Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
- 4. Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover turkey, cranberry sauce and warm leftover gravy.
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- In a large bowl, stir together the leftover stuffing and 2 eggs until combined. Add 1/4 cup of chicken broth and mix until incorporated and moist.
- Scoop half of the stuffing mixture into the waffle iron and spread evenly until the entire iron is covered with a thin layer of stuffing. Close the lid and let the waffle bake until crispy golden brown and the egg is cooked throughout (follow manufacturer's instructions for accurate cook time). Transfer waffles to a serving plate and repeat with remaining stuffing.
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- Preheat 7 inch waffle iron to medium high. If the waffle iron does not have a non-stick surface then lightly butter each grid.
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