Stuffing in a waffle iron might sound crazy, but when you crunch through those delightfully crispy corners you’ll understand. (This would be a perfect breakfast with a fried egg and leftover gravy sidecar.) Because no two leftover stuffings are the same, add stock as needed until you get a nice moist mixture.
1 tablespoon olive oil
1 clove garlic, thinly sliced
2 cups washed baby spinach
1 cup leftover stuffing
stock as needed to moisten batter (optional)
1. In a small pan, heat the olive oil over medium heat.
2. Add the garlic and cook until fragrant and golden, stirring frequently to avoid burning. Add the spinach, stir to combine and cook until wilted, then remove from heat. Once cool, give it a rough chop.
3. Preheat your waffle iron.
4. Place the stuffing in a small bowl, breaking up larger chunks. Add the egg and cooled spinach. Stir well to combine, the mix should be quite soggy. If your stuffing still looks dry, add a couple of tablespoons of stock or leftover gravy as needed.
5. Spoon the mixture into the preheated waffle iron and cook until the machine beeps.