Reusing Thanksgiving leftovers in this stuffing waffle grilled cheese is probably the best decision you can possibly make this holiday season.
We're all familiar with everyone's least favorite leftover from Thanksgiving - soggy stuffing - the major dilemma being that by the time you're ready to eat it during the-late-night-leftovers-feast, the crispy goodness of your previous meal has sogged over, becoming a sloppy pile of mush. But wait, don't throw it out just yet.
Reutilize those leftovers and put that slop into a waffle press and get ready to make the best thing that’s ever been created. Add some muenster cheese, some cranberry jelly, and a big ole heaping pile of mashed potatoes and grill it for a few minutes until BOOM! Edible magic happens.
- For the Waffles:
- 1 waffle press
- 2 scoops leftover stuffing mix
- 1 can non-stick spray
- Optional: butter
- For the Sandwich:
- 2 giant spoonfuls of mashed potatoes
- 1 tbsp. of cranberry jelly
- 2 slices of Wisconsin muenster
---FOR THE STUFFING WAFFLES---
- Begin by making the stuffing waffles. Add wet stuffing mixture into a non-stick sprayed waffle press and let it cook for a few cycles until it starts to firm up – they need more time than regular ole waffles and can sometimes use a little butter to help them crisp up.
- After they start to get crispy and golden, open the waffle press and let them sit for a few minutes in so they can firm up. At this point, they'll be ready to use.
---FOR THE SANDWICH---
- Add the mashed potatoes to one side of the waffle and the cranberry jam onto the other waffle. Add the rest of the cheese to the middle and close the sandwich.
- If your stuffing is already buttery, then you don't add anymore butter - if it could use some help, butter it up and set aside.
- In a medium sized pan, add the sandwich and cook for a few minutes on each side until the cheese starts to melt and the outside of the sandwich has gotten crispy.
- Remove from heat, let it set for a second and enjoy!