WASHINGTON — It won’t be long until kitchens are filled with all those
Thanksgiving leftovers.
You may be stuffed the after the big meal, but foodies say you can get
creative
in using those leftovers the next day — for breakfast.
The Huffington Post has put
together an interesting number of recipes, which include stuffing waffles with
cranberries, sweet potato pancakes and pumpkin pie oatmeal.
Below is the JJ Begonia and Carlynn Woolsey recipe for the
stuffing waffles with cranberry sauce or gravy that Huffington Post featured:
Serves: 15-18 mini waffles
Ingredients:
4 tablespoons unsalted butter
1 cup chopped onions
1/2 cup chopped celery
6 cups cubed bread (I used 3 cups Sourdough and 3 Cups 7 Grain)
1 teaspoon poultry seasoning
1/2 teaspoon dried thyme
1/2 tablespoon chopped fresh sage
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
2 cups vegetable stock
Instructions:
Melt the butter in a skillet over medium heat. Add the onion and celery and
cook for approximately 10 minutes, stirring occasionally, until soft.
Place the cubed bread and herbs in a large mixing bowl.
Add the cooked onion and celery to the mixing bowl, and pour the stock over
the top.
Mix until combined. The stuffing should be very soft and malleable to the
touch.
Lightly oil your waffle maker, and add the mixture one serving at a time. A
mini waffle should take only 4-5 minutes to cook through. Serve immediately.
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