• Leftover turkey
  • Leftover Suzanne’s stuffing
  • A couple splashes turkey or chicken stock-in-a-box
  • 2 eggs
  • Leftover cranberries
  • A couple tablespoons sour cream
Serves: 2

Heat waffle iron.

Heat the turkey in a pan or on a griddle to warm through. Mix stuffing and stock-in-a-box to moisten. Cook stuffing in waffle iron.

Cook eggs sunny side up. In a small bowl, mix cranberries and sour cream. Place turkey and egg on top of the stuffing waffle and finish with a dollop of cranberry-sour cream sauce.