Stuffing Waffle Stack

Leftover dressing is one of the great joys after Thanksgiving, but sometimes it needs a fresh idea to get folks excited again. That is why today we are turning dressing into a golden brown waffle that holds up like a champion under mashed potatoes and chutney. It is simple, fun, and mighty tasty.

Scoop your leftover dressing into a bowl and mash it up just a bit so it sticks together. You want it broken down enough to spread but not too mushy. While you do that, get your waffle maker preheated. A cast iron waffle maker works just fine if you have one, and it fits right in with cowboy cooking.

Grease your waffle iron well so nothing sticks. Spread the dressing gently over the surface and close the lid. Let the waffle cook until it is crisp around the edges and firm enough to lift out. It should have a nice crunch on the outside while staying tender inside.

Once your waffle is cooked, set it on a plate and go to topping. A scoop of mashed potatoes goes right on top. Instead of gravy, add a spoonful of cranberry mixed with your favorite barbecue sauce - we'll call this cranberry chutney - and let those sweet and savory flavors meet. The combination of the crispy waffle, fluffy potatoes, and fruity chutney is something special.

This is not your everyday breakfast waffle. It is a hearty holiday leftover dish that brings a whole new life to the dressing. It is simple to build and tastes like something you might find at a chuckwagon breakfast the day after a big fall gathering.

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