Thanksgiving Leftover Waffle Brunch: Most Awesome Use of Turkey Stuffing, Ever

Thanksgiving came and went, and now you've got a fridge filled with turkey, stuffing, and cranberry sauce.

You could make a day-after sandwich (booooooring)... or, you could make this awesome waffled leftover Thanksgiving brunch, courtesy of

All you need is the stuff in your fridge, a few eggs, and a waffle iron (you know, the one you begged Santa for last Christmas but used only twice).

See also: Make Black Friday Enjoyable With These Beer-centric Events

Serve it with a cranberry mimosa (substitute cranberry juice cocktail for OJ) and you've got the most amazing day-after brunch. Ever!

The site is filled with other leftover recipes too, like Emeril's leftover shepherd's pie and Bobby Flay's sweet potato and turkey hash leftover brunch. All much better options than dry white turkey meat on white bread.

Thanksgiving Waffle Brunch


4 1/2 cups crumbled leftover stuffing

1/4 cup chopped fresh parsley

2 large eggs, beaten

Vegetable oil, for brushing waffle iron

Sliced leftover turkey, gravy and cranberry sauce, for serving

Waffle iron (preferably Belgian style)


Preheat a waffle iron to medium-high. Combine the stuffing, parsley and eggs. Generously brush the top and bottom of the waffle iron with oil. Evenly and firmly pack each section of the waffle iron full with the stuffing mixture. Close and cook until golden and the waffles can easily be lifted out of the waffle iron, 4 to 6 minutes.

Meanwhile, heat the gravy in a small saucepan. Once the waffles are ready, top each with as much turkey as you want and close the waffle iron. Cook until the turkey is warmed through, 2 to 3 minutes.

Transfer the waffles to four plates and top each with as much gravy and cranberry sauce as you'd like.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss