Sausage and Corn Bread Stuffing Waffle

by Rachael Ray Show Staff 9:00 AM, November 21, 2014

Aired November 21, 2014

Serves 4-6

Leftover Sausage and Cornbread Stuffing (recipe follows - you may use any stuffing you'd like)
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


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.