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Gordon Ramsay Leftover Stuffing Waffles

Gordon Ramsay Leftover Stuffing Waffles - recipe card
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Transform leftover stuffing into golden, extra-crispy waffles with a fluffy interior and shatteringly crisp edges. Inspired by Gordon Ramsay’s genius way to repurpose holiday leftovers, these savory waffles are packed with herby, buttery flavor and come together in minutes. Serve them topped with a runny fried egg and a drizzle of maple syrup for a showstopping breakfast or brunch.

Ingredients

Scale
  • 4 cups leftover stuffing (preferably herb-seasoned, at room temperature)
  • 2 large eggs
  • 1/2 cup whole milk
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 tbsp unsalted butter, melted, plus more for greasing the waffle iron
  • 1/4 cup finely grated Parmesan cheese (optional, for extra crispness)
  • Nonstick cooking spray or additional melted butter, for the waffle iron
  • For serving: 4 large eggs, fried or poached (optional)
  • For serving: maple syrup, for drizzling (optional)
  • For serving: thinly sliced green onions, for garnish (optional)

Instructions

  1. Preheat your waffle iron to medium-high heat (or the equivalent setting for crispy waffles) and let it fully heat for at least 5 minutes. A properly heated iron is crucial for a crisp exterior; if it’s not hot enough, the waffles will steam and turn soggy. Lightly brush the grids with melted butter or spray with nonstick cooking spray just before adding the batter.
  2. In a large mixing bowl, break up the leftover stuffing with a fork or your hands until no large clumps remain. The stuffing should be crumbly but still moist; if it’s very dry, add an extra tablespoon of milk later. Set aside.
  3. In a separate medium bowl, whisk together the eggs, milk, and melted butter until well combined and slightly frothy. This ensures even distribution of fat and moisture throughout the waffle batter.
  4. Add the flour, baking powder, salt, and black pepper to the wet ingredients and whisk until just incorporated. Do not overmix; a few small lumps are fine. The baking powder gives the waffles a little lift, while the flour helps bind the stuffing together.
  5. Pour the wet mixture over the crumbled stuffing and fold gently with a spatula until every piece is evenly coated. The mixture should hold together when squeezed; if it’s too dry, add milk one tablespoon at a time. If it’s too wet, add flour one tablespoon at a time. Fold in the grated Parmesan, if using.
  6. Scoop about 1 cup of the stuffing mixture onto the center of the hot waffle iron, spreading it slightly with the back of a spoon (leave a 1/2-inch border around the edges to allow for expansion). Close the lid and cook for 4 to 6 minutes, or until the waffle is deeply golden brown and crisp. Resist the urge to open the lid early; the waffle needs time to set. The waffle is done when it releases easily and the exterior is firm to the touch.
  7. Using a fork or tongs, carefully transfer the cooked waffle to a wire rack set over a baking sheet. Do not stack them or place on a plate, as trapped steam will soften the crust. Repeat with the remaining stuffing mixture, greasing the waffle iron as needed between batches. You should get 4 to 5 waffles, depending on the size of your iron.
  8. If you want to keep all waffles warm and extra crisp, place the wire rack in a 200°F (95°C) oven while you cook the remaining batches. This keeps them hot without steaming them.
  9. While the last waffle cooks, prepare your toppings. Fry or poach the eggs to your liking: for fried eggs, heat a nonstick skillet over medium heat, add a little butter, and cook until the whites are set but the yolks are still runny, about 2 to 3 minutes. Season with salt and pepper.
  10. To serve, place a warm stuffing waffle on each plate. Top with a fried or poached egg, if using, and drizzle with maple syrup. Garnish with sliced green onions for a fresh, sharp contrast. Serve immediately, while the waffles are at their crispiest.

Notes

Storage: Store cooled waffles in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Place parchment paper between waffles to prevent sticking. Reheating: For best results, reheat in a toaster or toaster oven on a medium setting until hot and crisp, about 3-5 minutes. Alternatively, reheat in a 350°F (175°C) oven on a wire rack for 8-10 minutes. Avoid microwaving, as it will make them soggy. Serving suggestion: These waffles are delicious with a dollop of sour cream or Greek yogurt, a sprinkle of fresh herbs, or even a spoonful of cranberry sauce. Make-ahead: The stuffing mixture can be prepared up to 1 day in advance and stored covered in the refrigerator; bring to room temperature before cooking. Note: This recipe contains no bacon, pork, or alcohol.

Nutrition

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Find it online: https://gordonramsayeats.com/gordon-ramsay-leftover-stuffing-waffles/