Stuffing Waffles -- The Leftover That Became a Tradition

Post-Thanksgiving recovery. The turkey carcass became soup (Mom never wastes a bone — she simmered it for six hours with onion, carrot, celery, and peppercorns to make stock, then added egg noodles and leftover turkey meat). The leftover stuffing became stuffing waffles (pressed into a waffle iron, crisped up, topped with gravy and a fried egg — Mom saw this on Pinterest and it is now canon). The leftover sweet potatoes became sweet potato pancakes for Saturday breakfast. Donna Abernathy does not waste food. This is not a preference. This is a commandment. Megan and Grant left Sunday morning. The goodbye was fine — hugs, promises to call, Grant's limp handshake one more time. But after they left, Mom sat at the kitchen table and said, 'He's wrong for her,' which is the kind of pronouncement Donna makes with the confidence of a woman who has been right about people her entire life. 'He's fine, Mom.' 'He's FINE. That's the problem. Fine is not enough. Your father wasn't fine. Your father was terrifying and wonderful and too loud and too intense and I loved him in five minutes. That boy is wallpaper.' I choked on my coffee. 'Wallpaper.' 'Wallpaper. Nice wallpaper. Expensive wallpaper. But wallpaper.' I am filing this away for future reference. My mother called my sister's boyfriend wallpaper. This is the content I live for. Finals are in two weeks. I should be studying but instead I'm sitting at the kitchen table eating leftover pie for breakfast because I'm eighteen and there is no authority in this house that will stop me from eating pie at 9 AM. Mom walked through, saw the pie, said, 'At least eat it with coffee,' and handed me a mug. This is permissive parenting, Abernathy-style: your vices are tolerated but they must be properly accessorized. Dad's been in a good mood since Thanksgiving. The holiday does something to him — reminds him of what he has, maybe, instead of what he lost. He and Mom watched a movie together on the couch last night and he had his arm around her and she had her head on his shoulder and they looked like the teenagers they were when they met, and I stood in the kitchen doorway and watched them and thought: this. Whatever kind of love this is — tested, scarred, rebuilt, quiet — this is what I want. The stuffing waffles, by the way, are going into the permanent rotation. They're too good to be a leftover. Some things start as what's-left-over and become what-I-always-want.

I made the stuffing waffles the morning after I stood in that doorway watching my parents, still carrying that quiet, full feeling in my chest — the kind that makes you want to feed people, or at least feed yourself something worth eating. Leftover stuffing felt exactly right: something already loved, already proven, just waiting to be given a better occasion. Here’s how I make them.

Stuffing Waffles with Gravy and a Fried Egg

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4

Ingredients

• 4 cups leftover stuffing, cold or room temperature
• 2 large eggs, beaten (for binding)
• 1/4 cup chicken or turkey stock (if stuffing is dry)
• Non-stick cooking spray
• 4 large eggs (for frying, 1 per waffle)
• 1 tablespoon butter
• 1 1/2 cups leftover turkey gravy, warmed
• Salt and black pepper to taste
• Fresh chives or parsley, chopped, for garnish (optional)

Instructions

1. Preheat your waffle iron. Set a standard or Belgian waffle iron to medium-high heat and let it fully preheat. Spray both plates generously with non-stick cooking spray.
2. Mix the stuffing. In a large bowl, combine the leftover stuffing with the 2 beaten eggs. If the stuffing seems dry or crumbly, add the stock a tablespoon at a time until it just holds together when pressed. It should feel like a firm, scoopable mixture—not wet.
3. Press the waffles. Scoop about 1 cup of stuffing mixture onto the center of the waffle iron. Close the lid and press down firmly. Cook for 5–7 minutes, until the exterior is deep golden brown and crispy. Do not open too early—let the crust form. Repeat with remaining mixture.
4. Fry the eggs. While the last waffle cooks, melt the butter in a skillet over medium heat. Crack in the eggs and fry to your preferred doneness—runny yolk is strongly recommended here. Season with salt and pepper.
5. Warm the gravy. Heat the leftover gravy in a small saucepan over low heat, stirring occasionally, until hot and pourable. Add a splash of stock if it’s too thick.
6. Assemble and serve. Place a stuffing waffle on each plate. Spoon gravy generously over the top, then crown with a fried egg. Garnish with chives or parsley if desired. Serve immediately while the waffle is still crispy.

Nutrition (per serving)

Calories: 410 | Protein: 16g | Fat: 21g | Carbs: 38g | Fiber: 3g | Sodium: 820mg