Thanksgiving is just one day, but its impact is felt long after. Because you'll be eating leftovers all through the weekend.
Turkey sandwiches are a classic use of leftovers, and you'd be remiss not to heat up some mashed potatoes and stuffing before diving into a piece of pie.
But if you want to get a little more creative this year, David Chang has a good idea: Stuffing Waffles.
"Stuffing is the greatest of all leftovers," says Chang. "It doesn’t dry out. It reheats beautifully. And it’s extremely flexible. Case in point: stuffing waffles. Topped with a couple runny eggs and some hot sauce, this is my Black Friday breakfast of choice. I always make extra stuffing on Thanksgiving, just to guarantee I’ll have leftovers for this dish. Assuming you’ve made a traditional bread stuffing that’s bound together with a little bit of egg, this recipe could not be easier."
This recipe enlists a waffle iron, but if you don't have one of those, that's fine—you can still make this dish in a nonstick skillet by smashing the stuffing into a waffle pancake. Follow the below instructions, and checkout this video of Chang preparing the dish. Then you're all set for a relaxing Friday of leftovers, football and some quality time with your couch.
Stuffing Waffles with Fried Eggs and Chili Crunch
Ingredients:
- 1 teaspoon butter or oil
- 1 cup leftover stuffing
- 1 teaspoons olive oil
- 2 eggs
- Momofuku Chili Crunch (or hot sauce), to taste
Directions:
- Plug in your waffle iron and start heating it up, then use a paper towel—or the paper from your butter package—to grease the iron with a little butter or oil.
- Spoon the stuffing straight out of the fridge into an even layer on your waffle iron. (If you made cornbread stuffing, or your stuffing’s especially dry, mix it with a little bit of leftover stock and a beaten egg.) Close the waffle iron and let it cook. If you don’t own a waffle iron, you can still make this dish in a nonstick skillet. Just smash the stuffing into a hot pan and make a waffle pancake.
- While the stuffing waffle comes together, fry a couple eggs in olive oil. I like to cook my eggs over medium heat in a nonstick skillet with a lid. The lid traps steam in the pan so the top doesn’t come out raw.
- After 3–5 minutes, your waffle should be dark brown and crisp. Pop it onto a plate, then top with the eggs and a generous scoop of chili crunch. Now sit back, enjoy, and wonder why there aren’t more savory waffles in the world.
