Stuffing Waffle Open-Faced Leftover Turkey Sandwich (aka the greatest leftover Thanksgiving sandwich in the world of all time)

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 1 to 2 servings
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1 to 3 cups chicken stock

4 cups leftover stuffing

Vegetable oil or nonstick cooking spray

Leftover gravy

Leftover turkey slices

Leftover cranberry sauce

6 slices bacon lardons, crisped up in a pan

Fresh sage, chiffonade and fried in oil until crispy

1 egg, cooked sunny-side up

Sea salt and cracked black pepper


  1. Preheat a waffle iron. I use a mini, round waffle maker, that works best for stacking.
  2. In a large mixing bowl, add 1/2 cup of the stock to the stuffing at a time until the mixture is wet but not liquid; it should have the consistency of meatball mix and should be able to be rolled into a ball.
  3. Lightly oil or spray a waffle iron and, depending on shape/size of mold, place a nice-size disc of wet stuffing onto the hot waffle iron. Cook until golden brown and crispy, 5 to 6 minutes. Remove and repeat if leftover stuffing mix remains.
  4. Heat the gravy in a small saucepot. Take off the heat and place slices of the cold turkey in the hot gravy to reheat and rehydrate.
  5. Make a tower with a layer of the stuffing waffle schmeared with cranberry sauce. Top with a couple slices of warm gravy-kissed turkey, then a nice sprinkling of crispy bacon. Top with a single sunny-side up egg and garnish with the crispy sage, sea salt and cracked black pepper. 
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