Stuffing waffles turn ordinary Thanksgiving stuffing into something crispy, golden, and completely irresistible. It’s a fun way to serve a holiday side dish, or transform leftovers into an easy Black Friday brunch.
After the big Thanksgiving meal, many of us are left with a lot of leftovers and not many new ways to enjoy them. That’s where these stuffing waffles come in. With only a few ingredients, you can press yesterday’s stuffing in a waffle iron and turn it into something crispy and delicious for brunch.
I’m making them this year as a quirky Friendsgiving side dish. They’re easy to prep ahead and always spark conversation. More often, though, I love them the day after Thanksgiving. That’s when the energy is slower. Everyone is grazing, and leftovers feel like a reprieve for the Thanksgiving host.
Not Just Leftovers
If you’d like to make stuffing waffles as a planned Thanksgiving or Friendsgiving side dish – and not just as leftovers – that’s easy too. You’ll still need prepared stuffing to start. This can be completely homemade, like my mom’s cornbread stuffing, or you can take a shortcut with a boxed or bagged mix. Just follow the package directions to make the stuffing, then let it cool completely before using it in this recipe. Once it’s cooled, you’re ready to mix, waffle, and serve.
Ingredients for Stuffing Waffles
To make stuffing waffles, you only need a few simple ingredients. Use about 4 cups of prepared stuffing, plus 3 well-beaten eggs to help hold everything together. A little chicken stock (about 3 tablespoons) keeps the waffles moist, while fresh parsley adds a pop of color and flavor if you want it (optional, but recommended!). You’ll also need melted butter to grease the waffle iron so the waffles cook evenly and come out crisp on the outside. And be sure to use salted butter. I adds the most delicious buttery flavor to the crispy waffle exteriors.
Make the Waffle Mixture
In a large bowl, mix the stuffing, eggs, chicken stock, and parsley. Stir until everything is well combined, then let the mixture rest for about 5 minutes so the stuffing can soak up the liquid. While it rests, preheat your waffle iron. When it’s hot, brush the plates with melted butter to help the waffles release easily and get extra crispy. Add about 1/2 cup of the stuffing mixture to a standard waffle iron, or about 1 cup if you’re using a Belgian waffle maker (pictured).
Waffle It!
Close the waffle iron and cook the stuffing mixture until it’s heated through and crisp on the edges. This usually takes about 3–5 minutes, but waffle makers can vary, so use your judgment or follow the instructions on your machine. When the waffles are golden brown and firm, carefully remove them and serve right away.
Make Ahead Tips
Stuffing waffles are easy to make ahead, and they reheat beautifully. After cooking, let the waffles cool, then store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply pop them back into a hot waffle iron for a minute or two to re-crisp.
For longer storage, freeze the cooked waffles in a single layer on a baking sheet, then transfer them to a freezer bag. They’ll keep well for up to 2 months. To reheat, place frozen waffles directly into the waffle iron until hot and crisp, or warm them in a 350°F oven for 5 – 8 minutes until heated through.
These stuffing waffles bring new life to what’s already in your fridge. And without much work! They’re quick to prepare, easy to serve, and add a fun twist to flavors you already love.
I think they’re best for a Black Friday brunch, dipped in a runny egg – delish!
Related recipe: Classic Buttermilk Waffles
Stuffing Waffles
- 4 cups prepared stuffing homemade or store-bought, cooled
- 3 large eggs well beaten
- 3 tablespoons chicken stock
- 2 tablespoons chopped parsley optional
- 4 tablespoons melted salted butter for greasing waffle iron
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In a large bowl, combine the prepared stuffing, beaten eggs, chicken stock, and parsley if using. Stir until well mixed. Let sit for 5 minutes.
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Meanwhile preheat your waffle iron. Brush the plates generously with melted butter to prevent sticking and help the waffles crisp up.
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Spoon about 1/2 cup of the mixture into a standard waffle iron, or about 1 cup for a Belgian waffle iron. Close the iron and cook until heated through and crisp on the edges, about 3–5 minutes. Adjust timing based on your waffle maker.
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Serve warm as a Thanksgiving side dish, with leftover turkey, gravy, cranberry sauce, or even a fried egg for brunch.
Recipe Notes / Tips:
- Not Just Leftovers: You can make stuffing waffles intentionally as a planned side dish. Start with freshly prepared stuffing, either homemade like cornbread stuffing or a bagged mix. Let the stuffing cool completely before using it in this recipe.
- Make Ahead: Cooked stuffing waffles can be refrigerated for up to 3 days. Reheat in a hot waffle iron for a minute or two to restore crispiness, or warm in a 350°F oven for 5–8 minutes.
- Freezing: Let cooked waffles cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat from frozen in the waffle iron or oven until heated through and crisp.
- Serving Ideas: Top with gravy, cranberry sauce, leftover turkey, or a fried egg for breakfast or brunch.
