Turkey Stuffing Waffle as it comes out of the waffle iron.
Turkey stuffing waffles are a thing. Even Kenji is making one. But the recipes you find online have lots of caveats like be sure you spray lots of Pam on the waffle iron, and handle the waffle carefully so it won’t fall apart. Not this one! We combined our prepared/leftover stuffing with a light batter that holds it together, helps it rise slightly, and delivers a sturdy product you can even use to make a sandwich like we did. Recipe makes 2 waffles.
Ingredients:
1 large egg (or 2 small eggs)
¼ c milk
¼ all purpose flour
¾ t baking powder
3 c prepared stuffing (approximately; see below)
Method: beat egg and mix thoroughly with milk, flour and baking powder. Add approximately 3 c prepared stuffing; the stuffing should just absorb the batter without leaving liquid in the pan. Spoon into a preheated waffle iron; because this batter does not pour or expand you will just need to put a good amount into each of the quadrants of your iron (see photo below). Close the lid; push down hard and hold for 30 seconds or so till the ingredients are set and the top does not lift up when you let go.
Cook until the “done” light comes on then cook a little longer. You want the surface a little crispy vs soft. Serve hot with hot gravy and cranberry sauce on the side, or make into a Turkey Stuffing Waffle Sandwich.
This is the same waffle, “before”. You need to spoon the “batter” into the quadrants of the waffle iron in equal amounts because it will not pour like regular waffle batter.
