Happy Advent! We are happily embracing the second day of the season, but honestly are still “recuperating” from a house full of loved ones from last week (and a broken dishwasher and garbage disposal. Oy.)
I don’t know about everyone else, but we cooked for crowd on Thanksgiving and still have plenty of left-over’s to “use up” or “repurpose”…not that this is a hardship, let’s be honest! I love using it all in creative ways, so when my husband heard from someone about stuffing waffles, we decided to give it a go. Little did I know after a simple search that this is apparently a “thing” in the food world, and there were many recipes to be had. In the end, we just winged it. In the event you need something to do with the rest of your stuffing, this simple recipe may be an option!
Stuffing Waffles with Maple-Thyme Gravy “Syrup”
- 3cps stuffing (the drier the better!)
- 1 cp chicken broth (depending on how dry your stuffing is!)
- 5 pieces of cooked bacon
- 2 eggs
- 2 TB flour
- 1 tsp fresh thyme leaves
- 1- 1 1/2 TB pure maple syrup
- 1 – 1 ½ cps chicken broth
- Salt to taste
Preheat a waffle press. Mix the broth and eggs and combine gently with the stuffing. If there are bigger chunks of stuffing, try to cut them down so that there aren’t huge lumps that would make the cooking uneven in the waffle press. Fold in the bacon. If the waffle press is ready, use a pastry brush with butter to quickly go over the press, or use a cooking spray. Spoon the stuffing mixture evenly over the press, and then hold down for a few seconds to “press” the mixture into shape.
Start the gravy syrup by making a roux with the flour and ½ cp of the broth over medium heat in a nonstick pan. Gradually add in the rest of the broth, the maple syrup to taste, and the thyme, stirring constantly, ensuring the gravy is smooth. Add salt to taste. Take off the heat once thickened.
Once the waffles are golden, top with the syrup (or whatever else you’d like! We did mashed potatoes and some of the breast meat from the turkey) and enjoy!