The kitchen has been wiped down. Three times. The dishwasher has run four times. My hands have been washed 3,498 times. All in one day.
Thanksgiving 2018 is done and in the books my friends, and I am pooped.
But I wanted to pop in and say that you have all been in my mind today, and I hope that you enjoyed a delicious feast with the people who matter most to you, and that you’re all sitting with your feet propped up and letting the tryptophan do its thing.
I may be exhausted and in a turkey-induced stupor, but I’m already thinking about the leftovers sitting in my fridge. I’ve already made my turkey stock in the pressure cooker, and that’s in there, too, ready for my favorite turkey orzo soup. But the thing I’m most excited about are waffles for breakfast.
Savory waffles, my friends! I made these Mashed Potato and Stuffing Waffles last year, and fell madly, deeply in love with them — and I’m not the only one! This afternoon, my son asked, “Mom, you’re going to make those stuffing waffles tomorrow, right? I can’t wait for breakfast!”
Are you kidding? I’ve been dreaming of these stuffing waffles and wanting to share it with you since last year.
He loves it with an egg on top, and I don’t blame him! But I also think it would be amazing in a turkey sandwich with some cranberry sauce. Or just dunked in some gravy. I just hope the leftovers last long enough for me to try them all!
Mashed Potato and Stuffing Waffles
- 2 cups leftover stuffing
- 2 cups leftover mashed potatoes
- 2 large eggs (lightly beaten)
- 1-2 tablespoons all-purpose flour (depending on texture of batter)
- gravy (for serving)
- Preheat the waffle iron. If you will not be serving the waffles immediately, preheat the oven to 175° F and place an ovenproof metal cooling rack in the center of the oven.
- In a large bowl, gently mix together the leftover stuffing, mashed potatoes, eggs, and 1 tablespoon of flour. Do not overmix. If the batter feels too runny, mix in additional flour.
- When the waffle iron is ready, spray waffle maker with oil. Pour the batter in the waffle maker (about 1 cup per waffle, depending on the size of your waffle mold), and bake for 5-6 minutes, or until the waffles are golden and crispy on the outside. Transfer the waffles to the prepared metal cooling rack (be sure not to stack waffles as this will make it soggy) in the oven until serving, or serve immediately. Serve with gravy and enjoy with a fried egg, salad, or leftover Thanksgiving turkey!