Use up leftovers
What to Do With Leftover Stuffing: Crispy Stuffing Waffles
Press leftover stuffing into crisp, savory waffles and top them with an egg, turkey, greens, or the last spoonful of cranberry sauce.
- TIME
- 20 min
- SERVES
- 4
The quickest answer to what to do with leftover stuffing is to turn it into crisp stuffing waffles. Cold stuffing already contains seasoned bread, vegetables, and often enough fat to brown well. Eggs bind the crumbs, while a small splash of stock restores moisture. The waffle iron creates far more crunchy edges than reheating a scoop in the microwave.
Adjust the mixture, not the idea
Stuffing recipes vary, so treat the liquid as a range. Dry bread or cornbread stuffing may need the full half cup of stock. A moist sausage or mushroom stuffing may need none beyond the eggs; add flour or breadcrumbs if it will not hold its shape. The finished mixture should feel like a soft patty, not pour like pancake batter.
No waffle iron is required. Form four compact cakes and brown them in a skillet, much like crispy mashed-potato cakes. For a meat-free plate, top a waffle with sautéed spinach and an egg. For a full holiday-leftover lunch, add warm turkey, gravy, and a little cranberry sauce.
When stuffing is no longer safe to rescue
Stuffing is perishable, especially when it contains meat or stock. Follow the USDA leftovers guidance: refrigerate it within two hours, use it within three to four days, and reheat leftovers to 165°F / 74°C. Discard stuffing left out longer than two hours or stored for an unknown length of time. Do not use extra heat to try to rescue mishandled food.
Turn the waffles into a complete meal
These waffles are a useful base rather than a fixed breakfast. Add a fried or poached egg using the ideas in what to make with eggs, spoon over wilted greens, or serve them beside soup. If the original stuffing was made from a loaf that still needs using, the remaining slices can become easy French toast the next morning. Cool spare waffles promptly and freeze them flat; a toaster or 375°F / 190°C oven restores the crisp surface better than a microwave.
From fridge to table
How to make it
- 01
Preheat the waffle iron to medium-high, about 375°F / 190°C if it has a temperature control, and brush both plates lightly with oil.
- 02
Break up the cold stuffing in a bowl. Mix in the eggs and 1/4 cup stock until the crumbs hold together when pressed. Add more stock a tablespoon at a time if dry, or flour if very loose.
- 03
Pack one quarter of the mixture firmly into the center of the iron and spread it to an even layer without reaching the outer edge.
- 04
Close the iron and cook for 4 to 6 minutes until the waffle is browned, crisp, and releases cleanly. Repeat with the remaining mixture, oiling the plates as needed.
- 05
Serve immediately, or keep finished waffles on a rack in a 200°F / 95°C oven. If adding other leftovers, reheat them to 165°F / 74°C.
