Stuffing Waffles with Cranberry Concord Syrup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1592
- Total Fat
- 63
- Saturated Fat
- 14
- Carbohydrates
- 228
- Dietary Fiber
- 28
- Sugar
- 107
- Protein
- 38
- Cholesterol
- 232
- Sodium
- 1913
- Total: 50 min
- Active: 15 min
Ingredients
Cranberry Concord Syrup:
1 pound frozen cranberries
1 1/4 cups concord grape jam
3/4 cup concord grape juice
1/3 cup sugar
One 3-inch strip orange zest
Stuffing Waffles:
Nonstick cooking spray, for the waffle iron
4 1/2 cups leftover stuffing, such as Cranberry-Walnut Stuffing, recipe follows
1/3 cup milk
3 large eggs
Cranberry-Walnut Stuffing:
3 tablespoons unsalted butter, plus more for the baking dish
1 1/2 cups walnuts
8 ounces sweet Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1 cup dried cranberries
One 14-ounce package cornbread stuffing mix
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 cups turkey or chicken stock
1 large egg, lightly beaten
Directions
Special equipment:
a waffle iron- For the cranberry concord syrup: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.
- For the stuffing waffles: Meanwhile, preheat a waffle iron to medium high and spray the top and bottom with cooking spray.
- Break up the stuffing into small crumbles in a medium bowl, then mix in the milk and eggs.
- Pack the stuffing mixture evenly into the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining stuffing mixture.
- Serve the waffles topped with the warm cranberry concord syrup. Any leftover syrup can be refrigerated for 1 week.
Cranberry-Walnut Stuffing:
- Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
- In a dry saute pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes. Cool and chop.
- Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, then remove from the heat.
- In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. In a large measuring cup, mix together the stock and egg and then add it to the mixing bowl along with the vegetable-sausage mixture. Add 1/2 teaspoon salt and pepper and stir gently to combine thoroughly.
- Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes.