Inspired by various sources and barely adapted from Just a Taste.
4 cups leftover stuffing
Chicken stock (optional, as needed; I did not)
Oil or butter, as needed to grease waffle iron
Leftover mashed potatoes, gravy, turkey, cranberry sauce, the works!
Preheat your waffle iron. With a wooden spoon or spatula, fold the eggs into the stuffing until evenly distributed and mixture is moist. The mixture should hold together without crumbs or pieces of bread coming off. If it doesn’t, you can add a bit of chicken stock or water to help moisten it further, a few tablespoons at a time.
My stuffing was rich enough that it didn’t need any oil to release from the iron, but you may want to grease the iron for the first waffle, just to be safe. Drop about ½ to ⅔ cup of the mixture onto the hot waffle iron, depending on how large you want your waffle. Close the waffle iron and let the waffle cook until dark golden brown and crisp. For me, this took at least 5-7 minutes per waffle. Repeat with remaining stuffing mixture. Finished waffles can be kept in in an ovenproof dish at 250 degrees in the oven, to keep crisp. (It’s also a good opportunity to heat up your other leftovers alongside it!) When done, enjoy hot, with any other leftovers you have — I love it all!