Waffled stuffing—you knew I had to go there. I would waffle ice cream if it were possible – hmm, maybe. But today, let’s talk about waffled stuffing turned into Turkey and Waffles—a holiday play on Chicken and Waffles.
I’m all about Thanksgiving food this year. Naomi and I have been testing, prepping and making all kinds of stuff, some classic and some crazy (like this turkey and waffles sandwich). But all good so far, at least to me.
Now I just have to wait and see what the rest of my family thinks. For the last few years, Naomi has been in charge of stuffing for my family’s Thanksgiving and Christmas, but this year it’s my turn.
I’m a little nervous, but she’s reassured me it’s killer. We’ll see. I figure since I’m making a ton of this Butternut and Sausage Stuffing, leftovers are bound to happen, so a leftover recipe is a must.
So, I went here. You’re gonna love it. And since everyone makes their stuffing differently–some more moist, some more dry, here are some tips to turning your stuffing to waffles.
- If your stuffing is in large chunks, give it a quick chop, so the stuffing is smaller . . . in well, chunks.
- The three eggs and 1/2 cup of chicken broth is more of a guideline. If your stuffing is more wet, lessen the broth (inversely if it is more on the dry side, add more chicken broth), just make sure to start by adding 1/4 cup of broth and then 1 tablespoon thereon after until the stuffing holds together.
- Don’t change the egg ratio, you need that as the binder.
- Form the patty, and if it holds its shape, without splitting apart, then you’re good to go. If it starts to fall apart, put the patty back into the bowl and add some chicken broth and reshape them.
- There you go, another Thanksgiving leftover dish to add to your rotation.