Stuffing Waffles


Photo courtesy of Melissa Madison Fuller

Recently, I’ve been seeing a lot of blogosphere references to stuffing waffles.  Waffles aren’t exactly my favorite breakfast food – I’m more of a cheezy grits girl, thank you – but I am quite partial to stuffing.  I figured that the stuffing element had the potential to redeem the waffle part, so the idea of stuffing waffles sat in the back of my mind for a couple of weeks.  Unfortunately, the recipes that I found mainly called for dumping leftover stuffing in a waffle maker.  While I’m sure that’s lovely, I had been picturing something a bit more bread-y.  Something I could dunk in turkey soup (made from Thanksgiving leftovers, or course).  Something a bit more like the savory cornbread waffles at the Nashville restaurant that Laura, Tim, and I visited last summer.  So I came up with my own recipe.

This recipe is a literal mashup of cornbread waffles and a whole heap of leftover stuffing – although I might make a new pan of stuffing once the leftovers are gone, just so I can have these again.  Stuffing waffles made their successful debut with my family the day after Thanksgiving.  My uncle ate them with maple syrup, other people used gravy, I dunked mine in turkey soup, and my fantastic sister-in-law Melissa Madison Fuller stepped in and took pictures.

Photo courtesy of Melissa Madison Fuller

Stuffing Waffles
a mashup of these waffles from King Arthur Flour and my mom’s amazing stuffing
makes about 5 Belgian waffles

1 3/4 cup buttermilk
2 eggs
3 1/2 tbs. butter, melted and cooled
1 1/2 cups flour
1 cup yellow cornmeal
2 tbs. sugar
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
3 1/2 cups leftover stuffing, broken up into smaller pieces

1. Heat your waffle iron.  A Belgian waffle iron is the best, but a regular one will do.  In a large bowl, whisk the buttermilk, eggs, and melted butter.  In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.  Stir the dry ingredients into the wet ones, stirring gently until they’re just mixed.  Add the stuffing pieces, stir gently again, and allow the batter to sit for about ten minutes. Drop the mix by 2/3 cup fulls into the waffle iron…and you’ve got stuffing waffles!

Photo courtesy of Melissa Madison Fuller