Reusing Thanksgiving leftovers in this stuffing waffle grilled cheese is probably the best decision you can possibly make this holiday season.
We're all familiar with everyone's least favorite leftover from Thanksgiving—soggy stuffing. The major dilemma being that by the time you're ready to eat it during the-late-night-leftovers-feast, the crispy goodness of your original side dish has sogged over, resulting in a sloppy pile of mush. Sure, you could eat the smushy stuffing... or toss it.
Here's a genius idea: Revitalize those leftovers with a waffle press! Make your "stuffwafels" and get ready to make the best sandwich that’s ever been created. Add some muenster cheese, some cranberry jelly, and a big ol' heaping pile of mashed potatoes and grill it for a few more minutes until you've got yourself a next-level Thanksgiving leftovers brunch.
- 2 scoops leftover stuffing mix
- 2 giant spoonfuls mashed potatoes
- 1 tablespoons cranberry jelly
- 2 slices Wisconsin muenster
Gather the ingredients.
Make the stuffing waffles. Add the wet stuffing mixture into a non-stick sprayed waffle press and let it cook for a few cycles until it starts to firm up. They need more time than regular waffles and can sometimes use a little butter to help them crisp up.
After they start to get crispy and golden, open the waffle press and let them sit for a few minutes in so they can firm up.
Add the mashed potatoes to one side of the waffle and the cranberry jam onto the other waffle.
Add the rest of the cheese to the middle and close the sandwich. If your stuffing is already buttery, then you don't add anymore butter. If it could use some help, butter it up, and set aside.
In a medium-sized pan, add the sandwich and cook for a few minutes on each side until the cheese starts to melt and the outside of the sandwich has gotten crispy.
Remove from heat, let it set for a second and enjoy!