Ingredients

The following ingredients have 4 Servings
  • Leftover Sausage and Cornbread Stuffing (recipe follows) or your preferred stuffing
  • Nonstick cooking spray
  • 1 cup maple syrup
  • 2 to 3 tablespoons leftover cranberry sauce
  • 1 cinnamon stick
  • 1/2 pound fennel sausage (out of the casing)
  • 1/2 onion
  • chopped
  • 2 celery stalks with the leafy tops
  • chopped
  • 8 sage leaves
  • chopped
  • 5 cups chicken stock
  • 1 bag cornbread stuffing (about 14 ounces crumbled not cubed)
  • such as Pepperidge Farm or Arnold
  • Salt and black pepper
  • Butter
  • for greasing

Instruction

  • Preheat a waffle maker to medium-high
  • Spray with nonstick cooking spray
  • Form the leftover stuffing into balls, about 1 cup each
  • Add to your waffle maker and cook for 8-10 minutes
  • In a small saucepot, combine maple syrup with leftover cranberry sauce and a cinnamon stick
  • Heat over low heat while the waffles cook
  • Serve with leftover sliced turkey and cranberry maple syrup
  • For the Sausage & Cornbread Stuffing: Preheat oven to 350°F
  • In a skillet over medium-high heat, crumble and brown the sausage
  • Add onions, celery and sage, and sweat out, about 4-5 minutes
  • Add the stuffing , season with salt and black pepper; add stock to moisten and stir
  • Bake in a buttered dish for 40-45 minutes