Description
Remember those moments when your waffle iron sat gathering dust while you reached for the same boring breakfast options? I discovered something magical one Thanksgiving morning when I had leftover stuffing and a rebellious spirit in the kitchen. Turning classic Stove Top Stuffing Waffles into crispy, golden breakfast creations changed everything
Ingredients
Base Ingredients:
- 1 box (6 oz) Stove Top stuffing mix (any variety)
- 1½ cups hot water or chicken broth
- 2 large eggs, beaten
- ¼ cup melted butter
- ½ cup shredded cheddar cheese (optional but recommended)
- ¼ cup finely chopped fresh parsley
Optional Add-ins:
- ½ cup cooked, crumbled sausage or bacon
- ¼ cup sautéed mushrooms or onions
- ¼ teaspoon garlic powder
Substitution Suggestions:
- Gluten-free option: Use gluten-free stuffing mix
- Dairy-free: Replace butter with olive oil and omit cheese or use dairy-free cheese
- Vegetarian: Use vegetable broth instead of chicken broth and skip meat additions
Instructions
In a large mixing bowl, combine the Stove Top stuffing mix with hot water or chicken broth. The liquid should be steaming to properly hydrate the breadcrumbs. Stir thoroughly, then add the melted butter and cover the bowl with a plate or kitchen towel. Let this mixture sit for about 5 minutes—this resting period allows the bread cubes to absorb all the moisture and seasonings, creating that familiar stuffing texture we love. You’ll notice the mixture transforms from dry crumbs to a cohesive, aromatic blend. The kitchen will start smelling like Thanksgiving, which is exactly what you want.
Why this matters: Properly hydrated stuffing creates the right foundation for waffles that hold together without becoming mushy. Under-hydrated stuffing will create dry, crumbly waffles that fall apart.
Once your stuffing has absorbed the liquid and cooled slightly (you don’t want to scramble the eggs), add the beaten eggs, shredded cheese, and fresh parsley. Fold everything together using a spatula or wooden spoon until completely combined. The mixture should look similar to a thick waffle or pancake batter, though obviously with visible stuffing texture. The eggs act as the binding agent that transforms stuffing into waffle-able batter, while the cheese adds richness and helps create those irresistible crispy edges. At this stage, you can fold in any optional add-ins like cooked sausage or sautéed vegetables.
What to look for: The consistency should be thick enough to scoop but moist enough to spread slightly when placed in the waffle iron. If it seems too dry, add a tablespoon of water or broth at a time.
Set your waffle iron to medium-high heat and spray both plates generously with non-stick cooking spray—this step is crucial for stove top stuffing waffles because the mixture is stickier than traditional waffle batter. You might even want to brush a thin layer of melted butter or oil on the plates for extra insurance against sticking. Wait until the indicator light shows the iron is fully preheated; rushing this step leads to waffles that stick and tear when you try to remove them.
Pro tip: Even if you have a non-stick waffle iron, the stuffing mixture benefits from extra greasing. The cheese and bread can create sticky spots, so being generous with your spray pays off.
Scoop about ½ to ¾ cup of the stuffing mixture (depending on your waffle iron size) onto the center of the preheated waffle iron. Use a spatula to gently spread it toward the edges, but don’t overfill—the mixture won’t expand like traditional waffle batter. Close the lid gently and cook for 5-7 minutes without opening. You’ll hear an initial sizzle, which is the moisture meeting the hot plates. As it cooks, the sizzling will quiet down and you might notice steam escaping less frequently—these are signs your waffle is setting up nicely.
Visual cues: When you carefully peek (after at least 5 minutes), your stove top stuffing waffles should be deep golden brown with crispy edges. The waffle should release easily from the iron when ready. If it resists, close the lid and give it another minute.
Transfer your finished waffle to a baking sheet in a 200°F oven to keep warm while you cook the remaining batter. This prevents the first waffles from getting soggy while maintaining that coveted crispy texture. Repeat the greasing and cooking process with the remaining stuffing mixture. Depending on your waffle iron size, you should get 4-6 beautifully crispy waffles.
Chef’s secret: Placing waffles directly on the oven rack (instead of a baking sheet) allows air circulation underneath, keeping both sides crispy while they wait.
Serve your stove top stuffing waffles hot from the iron or warming oven. Top them with a pat of butter, a drizzle of gravy, a dollop of sour cream, or even a fried egg for breakfast. The exterior should shatter with a satisfying crunch when you cut into it, while the interior remains tender and flavorful with all those classic stuffing seasonings.
Nutrition
- Calories: 220-250
- Sodium: 580mg
- Fat: 10g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 8g