Recipe Ingredients
- 1 pound leftover turkey, shredded or sliced
- 1/4 cup low-sodium chicken broth or low-sodium turkey broth
- 4 1/2 cups leftover stuffing
- 2 large eggs, lightly beaten
- 2 cups leftover mashed potatoes, warmed
- 1 cup leftover turkey gravy, warmed
- 1/2 cup leftover cranberry sauce
- Chopped fresh parsley, for garnish
Recipe Directions
- Preheat oven to 300°F. Place turkey on a small rimmed baking sheet. Pour broth over turkey and cover the baking sheet with aluminum foil. Transfer to the oven and bake until fully heated through, about 15 minutes.
- Meanwhile, combine stuffing and eggs together in a large bowl until combined.
- Heat a small waffle iron until very hot, and lightly coat with nonstick cooking spray. Working in batches, evenly pack stuffing mixture into the waffle iron. Close and cook until golden and crispy, about 3 to 6 minutes. (Cook time may vary, follow manufacturer’s instructions for best results.) Repeat with remaining stuffing mixture.
- Top waffles with mashed potatoes, turkey, gravy and cranberry sauce. Garnish with parsley, and serve.
