Leftover Stuffing Waffles with Bourbon Cranberry Sauce Syrup

I have to admit, when it comes to holiday turkey dinners, I don’t crave the stuffing – although I’ve been told I make a pretty mean jalapeno-pecan cornbread version. I like stuffing in theory, but by the time I’ve made it through the family buffet line, there is very little room left on my plate for the sad soggy center mess that remains. So, I take a pass.

No one wants to eat that mushy middle, explaining why we always have stuffing leftovers. I had a lightbulb moment last Thanksgiving after lying on the couch digesting and ruminating about how I hate wastefully throwing food in the trash. How could I make my rejected stuffing loved and not left behind? And then it came to me -- Leftover Stuffing Waffles! I knew the waffle maker could transform even the softest, spongiest mess into a masterpiece of crunchiness.  While the crispy bits of turkey day stuffing is limited to the corners and edges of a casserole dish, I hoped my waffles would have crunchy crannies, both front and back.

I was little skeptical how this crazy quest for crunchiness would all iron out, but it was sweet, savory, lip-smacking success! This recipe for Leftover Stuffing Waffles (with Bourbon Cranberry Sauce Syrup) can be made with virtually any type of stuffing, including traditional, oyster, sausage, cornbread, or your secret family recipe.

Just add eggs, chicken broth and a few herbs to whip up the batter, lickety-split. For convenience, I used the Poultry Blend Instantly Fresh Herbs, a traditional and tasty mix of onions, thyme, marjoram, spring onions, garlic and rosemary.  Just measure this mix of freeze-dried herbs right into the chicken stock and it rehydrates in about a minute.

Everyone agreed these Thanksgiving stuffing waffles were “next level” and while they are delicious right off the waffle iron, with butter or real maple syrup, I just kept on repurposing my leftovers by making syrup out of the cranberry sauce.  Top your waffles with this Bourbon Cranberry Sauce Syrup even turkey if the carcass wasn’t picked clean!

Leftover Stuffing Waffles with Bourbon Cranberry Sauce Syrup

Serves 4 | Finish in 20 minutes

Take holiday leftovers to the next level with these delicious savory stuffing waffles kicked up with syrup made from cranberry sauces. Delicious for breakfast, lunch or dinner the next day!


1/3 to 2/3 cup chicken broth
1 tablespoon Instantly Fresh Poultry Blend
4 cups stuffing leftovers (any variety)
2 large eggs



1 cup whole berry cranberry sauce
2 tablespoons water or cranberry juice
2 tablespoons bourbon
2 tablespoons corn syrup
½ teaspoon dried red pepper flakes.


Heat waffle iron.
Add poultry blend herbs to cold chicken broth and let sit for 1 to 2 minutes. Add cold or room temperature stuffing to mixing bowl. Add egg and pour in 1/3 cup of the chicken broth. Mix together until combined. If “batter” seems too thick, mix in more chicken broth mixture a few tablespoons at a time.
Place a little more than 1 cup of batter on waffle iron and cook according to manufacturer’s directions – it should take approximately 8 to 10 minutes for waffles to get golden brown and crunchy on the outside.
Remove waffle and repeat several times with remaining batter.
Meanwhile, make syrup but adding cranberry sauce, juice or water, bourbon, and corn syrup to small sauce pan and bring to low boil over medium heat. Lower heat and simmer for approximately 5 minutes.
To serve, top waffles with syrup, leftover turkey or other favorite toppings.

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