Stuffing waffles dipped in sauce

Makes 2 waffles (16 pieces)

Unlike most waffle recipes, our recipe doesn’t include flour milk OR eggs. All you need to make this post-thanksgiving treat is stuffing, cheese, and a waffle machine!

4 cups stuffing

1 cup gruyere cheese, grated (or any leftover hard cheese from your cheese board)

1 16 oz jar not just pasta sauce, blended

  1. While your waffle machine is preheating, in a large bowl, mix the stuffing with the cheese and form the mixture into 2 equal compact balls.
  2. When your machine comes to temperature, mist with ample cooking spray, and place one ball in the center of the waffle machine. Pull the top down and firmly press to close the machine, ensuring that the stuffing mixture completely flattens. Once ready, carefully loosen the sides of the waffle, remove and place on a cutting board. Repeat with the other stuffing ball. 
  3. Once the waffles have cooled for about 5 minutes, cut each waffle into 8 equal pieces. Transfer to a platter and serve with blended not just pasta sauce.

mini gruyere stuffing bites dipped in sauce

Makes 10 Pieces

Leftover stuffing is extremely malleable and easy to shape as it sits in the fridge. This is a great way to re-purpose and please a crowd!

4 cups neutral oil

Leftover stuffing (about 2 cups)

4 oz gruyere cheese (or any leftover hard cheese from your cheese board), cut into small cubes

2 eggs, beaten

1 cup panko or Italian breadcrumbs

1 16 oz jar not just pasta sauce, blended

  1. In a large heavy bottomed pot or dutch oven, heat the oil over medium until it reaches 350 degrees. While the oil heats, form your leftover stuffing into 10 or more balls, each about 2 heaping tablespoons. Once formed, place a cube of cheese inside each ball, wrapping the stuffing around the cheese.
  2. Place the eggs and panko into two small bowls. Dip each ball into the beaten eggs and then coat in the panko.
  3. Once the oil has come to temperature, adjust the heat to maintain 350 degrees. Add the prepared balls and slowly submerge in the oil. Cook for about 5-7 minutes until golden brown. Transfer to a platter and serve with the blended sauce to dip!

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