This is what you make for the guests who don’t like stuffing/dressing. It also solves the problem of what to do with all those leftovers. I think what I love about this dish is that it can also work as an appetizer for your guests. This recipe I’ve written out will work best for a wetter dressing/stuffing. If your dish is dryer then you can add some water or chicken stock to moisten the mixture, as you want it to be a little wet. Yours will taste unique because everyone makes their dressing/stuffing different. What is special about this method I share with you here is that it includes baking powder, which is going to ensure that the final result is fluffy and airy instead of dense and stodgy. A little bit of cheese goes a long way in adding complexity to the texture.
INGREDIENTS:
5 cups stuffing/dressing (or 2 6oz boxes of stovetop stuffing mix)
2 eggs
2 tsp baking powder, sifted
½ cup water or diluted stock (optional, as needed)
Up to ¼ cheddar or parmesan cheese (optional)
Add dressing/stuffing to a mixing bowl with eggs, baking powder, and cheese. Mix until incorporated. Add water or stock a few tablespoons at a time until mixture is moist but can still hold its shape. Spray waffle iron with cooking spray or brush with melted butter. Add 1/3 cup of mixture to each section of the waffle iron. Cook about 5-7 minutes or until golden brown and set in the middle. Serve with leftover gravy, mashed potatoes, cranberry sauce, or veggies.
Prep time = 5 min | Cook time = 12-15 minutes | Makes about 12 individual waffle pieces (depending on the size of the waffle iron)
Tips:
To reheat, you can pop them in the toaster oven until heated (preferred method to keep the crispy texture) or microwave for 15-30 seconds.
These can be stored in a freezer-safe container in the freezer and reheated in the toaster oven just like Eggo waffles.
While I usually do not speak ill on another cook’s cheese preferences, but this dish can get very salty very fast, so use with caution.
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