Ingredients
  • Leftover Sausage and Cornbread Stuffing (recipe follows) or your preferred stuffing
  • Nonstick cooking spray
  • 1 cup maple syrup
  • 2 to 3 tablespoons leftover cranberry sauce
  • 1 cinnamon stick
For the Sausage & Cornbread Stuffing:
  • 1/2 pound fennel sausage (out of the casing)
  • 1/2 onion, chopped
  • 2 celery stalks with the leafy tops, chopped
  • 8 sage leaves, chopped
  • 5 cups chicken stock
  • 1 bag cornbread stuffing (about 14 ounces crumbled not cubed), such as Pepperidge Farm or Arnold
  • Salt and black pepper
  • Butter, for greasing
Preparation

Preheat a waffle maker to medium-high.

Spray with nonstick cooking spray. Form the leftover stuffing into balls, about 1 cup each. Add to your waffle maker and cook for 8-10 minutes.


In a small saucepot, combine maple syrup with leftover cranberry sauce and a cinnamon stick. Heat over low heat while the waffles cook.

Serve with leftover sliced turkey and cranberry maple syrup.

For the Sausage & Cornbread Stuffing:
Preheat oven to 350°F.

In a skillet over medium-high heat, crumble and brown the sausage. Add onions, celery and sage, and sweat out, about 4-5 minutes. Add the stuffing , season with salt and black pepper; add stock to moisten and stir. Bake in a buttered dish for 40-45 minutes.

 

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