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.