Open-Faced Waffle Cornbread Stuffing Sandwiches with Turkey, Brie and Bacon
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 924
- Total Fat
- 59
- Saturated Fat
- 20
- Carbohydrates
- 50
- Dietary Fiber
- 5
- Sugar
- 16
- Protein
- 48
- Cholesterol
- 401
- Sodium
- 1748
- Total: 1 hr 25 min
- Active: 1 hr 10 min
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
Special equipment:
a waffle maker- 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.