Stuffing waffles layered with turkey, gravy, and cranberry make a rich, creative leftover lunch.
# Components:
→ Stuffing Waffles
01 - 4 cups leftover stuffing, crumbled if chunky
02 - 2 large eggs
03 - 1/4 cup low-sodium chicken broth or turkey broth
04 - Cooking spray or oil for waffle iron
→ Sandwich Assembly
05 - 12 to 16 ounces cooked turkey breast or thigh, sliced
06 - 1 cup leftover gravy, warmed
07 - 1/2 cup cranberry sauce
08 - 4 slices provolone, Swiss, or cheddar cheese (optional)
09 - 1 cup baby spinach or arugula (optional)
10 - Salt, to taste
11 - Black pepper, to taste
# Directions:
01 - Preheat the waffle iron according to manufacturer’s instructions and lightly coat with cooking spray or oil.
02 - In a large mixing bowl, combine the stuffing, eggs, and broth. Mix until the mixture is evenly moistened; add a little more broth if too dry.
03 - Scoop about 1 cup of stuffing mixture into the center of the hot waffle iron. Close and cook for 4–6 minutes, until golden brown and crisp. Repeat to make 4 waffles, keeping them warm in a low oven.
04 - On a plate, place one stuffing waffle. Layer with sliced turkey, spoonful of gravy, a dollop of cranberry sauce, and add cheese and greens if desired.
05 - Top with a second stuffing waffle to form a sandwich or serve open-faced. Serve immediately, accompanied by additional gravy for dipping if desired.
