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Cozy Leftover Stuffing Waffles with Cranberry Maple Syrup

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Transform your Thanksgiving leftovers into crispy, golden waffles with a sweet-tart cranberry maple syrup. This quick and easy recipe turns leftover stuffing and cranberry sauce into a comforting breakfast or brunch that feels entirely new.

Ingredients

Scale
  • 3 cups leftover stuffing (homemade or boxed)
  • 2 large eggs, lightly beaten
  • 2 to 3 tablespoons all-purpose flour (or gluten-free flour blend)
  • 1/4 cup chicken or vegetable broth (only if stuffing seems dry)
  • 2 tablespoons melted butter or olive oil
  • Salt and black pepper to taste
  • 1 cup leftover cranberry sauce (jellied or whole berry)
  • 1/2 cup pure maple syrup
  • 1 tablespoon orange juice (optional)
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • Fresh sage or thyme leaves (optional garnish)
  • Crumbled cooked bacon or sausage (optional garnish)
  • Butter for serving (optional garnish)
  • Chopped pecans or walnuts (optional garnish)

Instructions

  1. Preheat your waffle iron to medium-high heat. Brush the plates with melted butter or spray with nonstick cooking spray.
  2. In a medium bowl, break up the leftover stuffing with your hands or a fork until it’s in small, even pieces.
  3. Add the beaten eggs and stir until everything is well coated. The mixture should hold together when squeezed—if too dry, add broth a tablespoon at a time; if too wet, add flour a tablespoon at a time.
  4. Sprinkle in the flour and drizzle in the melted butter. Mix until just combined. Season with salt and pepper if needed.
  5. Let the mixture rest for 3 to 5 minutes to allow the bread to absorb the egg.
  6. Scoop 1/2 cup of the stuffing mixture onto the center of the hot waffle iron. Gently spread it out, leaving about 1/2 inch of space around the edges.
  7. Close the lid and cook for 4 to 6 minutes until deep golden brown and the waffle releases easily from the iron.
  8. Use a thin spatula to gently remove the waffle and place it on a wire rack to keep crispy. Repeat with remaining mixture.
  9. While waffles cook, combine cranberry sauce, maple syrup, orange juice (if using), cinnamon, and salt in a small saucepan. Warm over medium-low heat, stirring occasionally, until smooth and bubbly, about 3 to 4 minutes.
  10. Serve waffles immediately with warm cranberry maple syrup and desired garnishes.

Notes

Moisture management is key—stuffing varies in moisture, so adjust with extra flour or broth as needed. Don’t skip the resting time; it helps the waffles hold together. Keep waffles warm in a 200°F oven directly on the rack to maintain crispness. The syrup keeps in the fridge for up to 2 weeks and is great on pancakes, oatmeal, or yogurt.

Nutrition

Keywords: leftover stuffing waffles, cranberry maple syrup, Thanksgiving leftovers, stuffing waffles, holiday breakfast, leftover recipe

Find it online: https://coracooks.com/cozy-leftover-stuffing-waffles-with-cranberry-maple-syrup/