Mashed Potato and Stuffing Waffles

Mashed Potato and Stuffing Waffles are a delicious, savory way to use up Thanksgiving leftovers! Top it with an egg for breakfast the day after a feast!
Mashed Potato and Stuffing Waffles served with a sunny side up egg and gravy.
Print This Pin This
Course Breakfast, Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 475kcal
Author Liren Baker


  • 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!


This recipe makes two large waffles, but can serve between 2-4 persons, depending on your appetite! They're quite hefty savory waffles.


Serving: 1serving | Calories: 475kcal | Carbohydrates: 62g | Protein: 11g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 1016mg | Potassium: 481mg | Fiber: 7g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 8.6mg | Calcium: 88mg | Iron: 3.7mg
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante