Thanksgiving Stuffing Waffles
Sweet and savoury Thanksgiving stuffing waffles – all your leftovers wrapped up in a tasty stuffing waffle tower smothered in a mushroom gravy.
As I Canadian I happen to love being able to technically celebrate a second Thanksgiving with all my American online friends! If only that could happen with all my favourite holidays like Christmas 😉
This epic Thanksgiving Waffle recipe is the perfect thing to make on Thanksgiving Boxing Day as I like to call it. You basically just need all your dinner leftovers to create a delicious Brunch or dinner with minimal cooking required.
I recently bought a waffle maker and its now the best thing ever. I mean you can literally waffle anything you want. Pizza pockets, grilled cheese and of course even your Thanksgiving stuffing!
The one dish around this time of year I never was a fan of is cranberry sauce.. so instead I thought it would be fun and still super tasty to throw pomegranate seeds on top instead for the sweet and tart flavouring.
These waffles are:
- SAVOURY
- LOADED
- THANKSGIVING-Y
- HEARTY
- and EPIC!
I also have some other amazing Thanksgiving recipes to add to your menu like my Pumpkin Pie Squares and Easy Butternut Squash Mash!
If you make these thanksgiving stuffing waffles, be sure to share a photo on social media and tag me @healthnutnutrition #healthnuteats so that I can see your creations!
Recipe
Thanksgiving Stuffing Waffles
Ingredients:
Stuffing Waffles
- 1 batch of a stuffing recipe Here's mine!
- 2 eggs
- 1 cup unsweetened organic soy milk
- 2 tbsp coconut oil for greasing
Mushroom Gravy
- 1 tbsp olive oil
- 1 shallot finely chopped
- 1 tsp dried sage
- 3 cups cremini mushrooms sliced
- 1/4 cup red wine
- 1 tbsp apple cider vinegar
- 3 cups low-sodium chicken or vegetable broth
- 1 1/2 tbsp arrow root flour
- 2 tbsp water
- 2 tbsp organic unsalted butter
- Salt and pepper to taste
Additional Toppings
- 1 pomegranate seeded
- Sliced turkey breast
- Mashed Potatoes Here's mine!
Instructions:
Stuffing Waffles
- In a large bowl mix together stuffing with egg and milk.
- Heat up a Belgium waffle maker and using a silicon brush or paper towel lightly coat both sides to prevent sticking.
- Scoop about 1/2 cup of stuffing batter onto waffle maker, close lid and cook for 4-5 min until golden brown and slightly crispy.
Mushroom Gravy
- Heat oil in a medium pot over low-med heat. Add onions and sauté for 1 minute.
- Add mushrooms, salt, pepper, sage and sauté until mushrooms are browned, roughly 8 minutes. Add red wine and vinegar and cook until liquid almost evaporates, roughly 30-60 seconds.
- Stir in stock and bring to a boil until reduced, about 15 minutes.
- Combine flour and water in a bowl and stir until smooth.
- Whisk flour mixture into the pan and simmer on low for 2 minutes or until slightly thickened, stirring occasionally.
- Optional: Take about half of the mushroom gravy and blend it for about 10 sec in a blender and add it back to the pot for a less chunky gravy.
- Remove from heat. Stir in butter and allow to cool and thicken slightly before serving.
Assemble
- To assemble, start with 1 or 2 waffles, 1-2 slices of turkey breast, large ice cream scoop of mashed potatoes, pour on mushroom gravy and sprinkle on pomegranate seeds.
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