RECIPE: Thanksgiving Sausage Stuffing Is Turned Into Waffles

April 8, 2021 at 7:36 am · Filed under Breakfast & Brunch, Meat & Poultry, Recipes

Our favorite holiday is Thanksgiving; not just to remember to give thanks for all that we have, but for the foods we don’t make at any other time of year.

Why ask why, but as much as we love stuffing and cranberry sauce, we only make them in late November.

Perhaps we should mark the calendar to have a Thanksgiving-style dinner in the spring. (More about that in a minute.)

But until we get that organized, here’s some food fun that we couldn’t resist:

Stuffing waffles!

The recipe was developed by Jenni Field of Pastry Chef Online, using Idaho® Yukon Gold potatoes instead of bread cubes.

These potato stuffing waffles taste like yummy Thanksgiving sausage stuffing, with accents of dried cranberries, and crumbled sausage.

Enjoy them for brunch with eggs, or for lunch with a green salad.

For dinner, pick up a turkey breast. We like the brined turkey breast from Diestel, seasoned and ready to pop into the oven. It’s packaged in a BPA-free bag that locks in all of the bird’s natural juices.

At 3.75 pounds, there should be enough left of the Diestel for turkey sandwiches!

Don’t want turkey? Make roast chicken or ham.

You can add the other Thanksgiving fixings, or just enjoy the waffles.

HAVE SOME FUN WITH IT

Thanksgiving is November 25, 2021.

If you want to start a fun tradition of “midyear Thanksgiving”—as we’ve decided to do—the date to make the turkey dinner is May 25, 2021.

We tip our hat to our friend Kimberly, who started a “Christmas in July” tradition many years ago. Turkey and all the trimmings, a Christmas tree (artificial, of course) and Santa bringing gifts.

POTATO & SAUSAGE STUFFING WAFFLES

We love sage in our stuffing, so we added a tablespoon to Jenni’s recipe.

Ingredients For 4 Waffles

2 medium Idaho® Yukon Gold potatoes, scrubbed and dried

2 large eggs

4 small breakfast sausages casings removed, cooked and crumbled (or 6-ounce bulk breakfast sausage, cooked, drained, and crumbled)

3 tablespoons melted butter

¼ cup all-purpose flour*

¼ cup dried cranberries

1½ teaspoons poultry seasoning

½ teaspoon kosher salt

½ teaspoon baking powder

¼ teaspoon freshly ground black pepper

½ teaspoon garlic powder

Optional: 1 tablespoon minced fresh sage

Preparation

1. PREHEAT the waffle iron. If your waffle iron has heat settings, set it to the highest setting. You can use either a regular waffle iron or a Belgian waffle iron.

2. HEAT the oven to 250°F. Peel the potatoes and grate on the coarse holes of a box grater, onto a lint-free kitchen towel.

3. GATHER up the edges of the towel and squeeze out the excess liquid.

4. ADD the dried potatoes to a large bowl. Add all the remaining ingredients and mix thoroughly with a wooden spoon or a spatula.

5. SPRAY the top and bottom plates of the waffle iron lightly with pan spray. Spread ¼ of the waffle mixture onto your waffle iron (about ½ cup). It will not spread like regular waffle batter, so spread it on with a knife or offset spatula.

6. CLOSE the lid and cook for 4-5 minutes, or until the waffle is deeply golden brown. Remove from the waffle maker and place in the oven to keep warm.

7. REPEAT with the rest of the potato mixture. There should be no need to spray your waffle iron with pan spray in-between each waffle.

8. SERVE with sliced roast turkey and gravy…or as you wish.

TIPS

Gluten Free Waffles: You can use a gluten-free flour blend to keep these waffles gluten free.

Mashed Potato Waffles: You can make these waffles with leftover mashed potatoes instead of grated potatoes.

Storing Waffles: The waffles keep in the fridge for 4-5 days. Reheat in an oven or toaster oven at 350°F until heated through.

> THE DIFFERENT TYPES OF WAFFLES

> THE HISTORY OF WAFFLES

[1] Serve these stuffing waffles with a turkey or chicken dinner. We had them for breakfast with maple syrup instead of gravy (photos #1 and #2 © Jenni Field | Idaho Potato Commission).