Introduction

Transform your leftover stuffing into a fun and delicious meal with this Stuffing Waffle Stack. Crispy on the outside and tender inside, these waffles make a perfect base for all your favorite Thanksgiving toppings.

The image shows a dark plate filled with three thick stacked waffles, golden brown with a slightly crispy texture. On top of the waffles, there is a dollop of white cream or yogurt, garnished with two bright red cherries and a small sprig of green mint. To the right of the waffles, there is a serving of soft, yellow scrambled eggs with a fluffy texture. Around the plate, a few cherries are scattered on the side. The background is a white marbled surface with a glass of orange juice and a woman’s hand holding a fork near the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Wesson Canola Oil, divided
1 large onion, diced
3 ribs celery, finely chopped
2 tbsp fresh sage, chopped
2 tbsp fresh parsley, chopped
2 tsp fresh rosemary, chopped
10 cups bread, cut into 1/2″ cubes
2 cups chicken or vegetable stock
2 eggs, lightly beaten
Salt and pepper to taste
Leftover toppings such as mashed potatoes, cooked turkey (shredded), cooked or roasted vegetables, cranberry sauce, and turkey gravy

Instructions

Step 1: Preheat your oven to 350°F. In a large skillet, heat 3 tablespoons of the canola oil over medium heat. Sauté the onion, celery, sage, parsley, and rosemary for 3 to 5 minutes until softened and fragrant.
Step 2: In a large bowl, combine the bread cubes with the chicken or vegetable stock and the sautéed onion mixture. Mix well and season with salt and pepper. Transfer this mixture to a lightly oiled 13″ x 9″ baking dish, cover with foil, and bake for 45 minutes. Remove from the oven and allow to cool.
Step 3: Preheat your waffle iron. Meanwhile, warm any leftover toppings in the microwave or oven.
Step 4: Mix the cooled stuffing with the beaten eggs until combined. Oil the waffle iron generously. Pack about 3/4 cup of the stuffing mixture into each waffle section. Close the iron and cook for about 5 minutes or until the waffles are crisp and golden.
Step 5: Repeat the waffle cooking process until all the stuffing is used. Keep the waffles warm on a baking sheet in a 250°F oven until ready to serve.
Step 6: Serve the stuffing waffles topped with your warmed leftover mashed potatoes, shredded turkey, vegetables, cranberry sauce, and a generous dollop of turkey gravy.

Tips & Variations

If you already have leftover stuffing, you can skip baking the stuffing mixture and go straight to combining it with eggs for the waffles.
Use your favorite bread for the stuffing cubes—sourdough or a hearty white bread work best for texture.
For extra crispiness, sprinkle some grated cheese into the stuffing mixture before cooking in the waffle iron.
Try adding cooked sausage or bacon pieces for a meaty variation.

Storage

Store leftover stuffing waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven to maintain crispiness, avoiding the microwave if possible to preserve texture.

How to Serve

A stack of three waffles with a golden brown, crisp texture sits in the center of a white plate, topped with a dollop of white cream and three bright red raspberries. Around the edge of the plate, there is a serving of soft, yellow scrambled eggs. Scattered fresh red raspberries are placed beside the waffles on the plate. The dish rests on a white marbled surface, and a woman's hand is visible holding a fork near the plate. A glass of orange juice is in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these waffles ahead of time?

Yes, you can prepare the stuffing mixture and bake it ahead, then assemble and cook the waffles when ready to serve. The cooked waffles can also be made in advance and reheated just before serving.

What can I use if I don’t have fresh herbs?

Dried herbs can be substituted, but use them sparingly since they are more concentrated. Approximately one-third the amount of fresh herbs works well.

Stuffing Waffle Stack Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

A creative and delicious way to transform leftover stuffing and Thanksgiving fixings into crispy waffle stacks. This comforting recipe combines sautéed herbs and vegetables with bread and stock, baked to perfection, then cooked in a waffle iron until golden and crisp. Top with mashed potatoes, turkey, vegetables, cranberry sauce, and gravy for a festive and hearty meal.

Author: Kai
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 to 8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Stuffing

1/2 cup Wesson Canola Oil, divided
1 large onion, diced
3 ribs celery, finely chopped
2 tbsp fresh sage, chopped
2 tbsp fresh parsley, chopped
2 tsp fresh rosemary, chopped
10 cups bread, cut into 1/2” cubes
2 cups chicken or vegetable stock
2 eggs, lightly beaten
Salt and pepper to taste

Leftover Toppings

Mashed potatoes
Cooked turkey, shredded
Cooked or roasted vegetables
Cranberry sauce
Turkey gravy

Instructions

Prepare the Stuffing: Preheat the oven to 350°F. In a large skillet, heat 3 tablespoons of Wesson Canola Oil over medium heat. Sauté diced onion, chopped celery, fresh sage, parsley, and rosemary for 3 to 5 minutes until softened and fragrant.
Mix the Stuffing: In a large bowl, combine the bread cubes with the vegetable and onion mixture as well as the chicken or vegetable stock. Toss everything together until the bread is well coated. Season with salt and pepper to your preference.
Bake the Stuffing: Transfer the stuffing mixture into a lightly oiled 13” x 9” baking dish and cover with foil. Bake for 45 minutes, then remove and allow to cool. If you have leftover stuffing, you can skip this baking step.
Preheat Waffle Iron & Warm Leftovers: While the stuffing cools, preheat your waffle iron. Warm your leftover mashed potatoes, turkey, roasted vegetables, cranberry sauce, and gravy in the microwave or oven to serve later.
Assemble and Cook Waffle Stuffing: Combine the baked or leftover stuffing with the lightly beaten eggs and mix well. Oil the waffle iron thoroughly. Pack approximately 3/4 cup of stuffing into each waffle section. Close the iron and cook for about 5 minutes or until the waffles are crisp and golden brown. Repeat with remaining stuffing.
Keep Waffles Warm: Place cooked stuffing waffles on a baking sheet and keep warm in a 250°F oven until ready to serve.
Serve: Top each stuffing waffle with mashed potatoes, shredded turkey, roasted vegetables, cranberry sauce, and a generous dollop of turkey gravy. Enjoy your festive and comforting Stuffing Waffle Stack!