Ingredients
Nutrition per serving
- Calories
- 650
- Protein
- 33 g
- Carbs
- 56 g
- Fat
- 31 g
- Saturated fat
- 7 g
- Fiber
- 2 g
- Sugar
- 15 g
- Sodium
- 1,650 mg
Estimated from USDA data for 1 of 2 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Heat the waffle iron to medium-high. Mix the stuffing and egg in a bowl until it holds together when squeezed, adding a splash of broth if it is dry.
Grease the waffle iron well, pack in half the stuffing in an even layer and close the lid.
Cook until deep golden and crisp, then lift out carefully with a spatula. Repeat with the rest.
While the waffles cook, warm the turkey and gravy together in a small saucepan until steaming.
Top each stuffing waffle with turkey, spoon over the gravy and finish with cranberry sauce.
Tips
- Leave the lid closed for the first 4 minutes: lifting it early tears the waffle before it has a crust.
- A fried egg on top turns this into a full brunch plate.
- Mashed potatoes can be waffled the same way with an egg and a handful of cheese.
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Gear that helps
- Waffle maker For crisp waffles in about 4 minutes a batch.
- Mixing bowl set Nesting bowls for every prep job.
- Heavy saucepan Even heat, so sauces don’t scorch.
- Chef's knife A sharp knife makes prep faster and safer.
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