Open-Faced Waffle Cornbread Stuffing Sandwiches with Turkey, Brie and Bacon

Total Time:
1 hr 25 min
Prep:
40 min
Cook:
45 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Bacon:
  • 6 slices bacon
  • Cranberry Dijon Mayo:
  • 1 cup leftover cranberry relish
  • 2 tablespoons mayonnaise
  • 2 tablespoons whole-grain Dijon mustard
  • Cornbread Waffles:
  • 4 cups crumbled leftover cornbread stuffing
  • 2 large eggs
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1/2 cup chicken broth, preferably low-sodium
  • Kosher salt and freshly ground black pepper
  • Nonstick cooking spray
  • 16 thin slices Brie
  • Turkey:
  • 1 cup chicken broth (preferably low-sodium)
  • About 1 pound sliced leftover roast turkey
  • Eggs:
  • 2 tablespoons unsalted butter
  • 6 large eggs
Directions
Watch how to make this recipe.
  • For the bacon: Preheat the oven to 400 degrees F. Put the bacon on a baking sheet and roast until crisp, about 15 minutes. Set aside. Reduce the oven temperature to 350 degrees F.

  • For the cranberry Dijon mayo: Whisk the cranberry relish together with the mayonnaise and mustard in a medium bowl. Cover and refrigerate until ready to serve.

  • For the cornbread waffles: Preheat a waffle maker. Put a rack on a baking sheet.

  • In a large bowl, stir together the leftover stuffing, eggs, parsley and sage. Add 1/4 cup of the chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well moistened--it should just hold together in your hand. Season with salt and pepper.

  • Using about 1/2 cup per waffle, shape the stuffing mixture into fat round patties; they should be smaller than the waffle grids.

  • Spray the waffle maker with some nonstick spray, then add the stuffing patties and close the lid. Let the waffles cook until golden brown, crispy and cooked through, 5 to 7 minutes. (The waffle maker should stop steaming when the waffles are cooked through.) Remove the waffles to the rack on the baking sheet, and repeat with the remaining waffle mixture.

  • Put a few slices of Brie on each waffle, transfer to the oven, and warm just to melt the cheese a bit, about 5 minutes.

  • For the turkey: Meanwhile, bring about 1 cup of broth to a simmer in a large skillet. Add the turkey and heat until just warmed through, about 5 minutes.

  • For the eggs: Melt the butter in a large nonstick skillet over medium-high heat. Add the eggs and fry until the whites are set and the yolks still runny, about 4 minutes. Season with salt and pepper.

  • To assemble: Dollop some of the cranberry Dijon mayonnaise on top of each waffle. Top with some warm turkey, then some bacon, and finally an egg. Serve immediately.

  • Special equipment: a waffle maker


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    This recipe is featured in:

    Top Thanksgiving Leftovers