- 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
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.