Stuffing Waffles with Apple-Cranberry Sauce

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Stuffing Waffles with Apple-Cranberry Sauce

DIRECTIONS

  1. In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and lemon zest and cook, stirring occasionally, until the cranberries have softened and the apples are tender about 5 minutes. Remove ¼ of the liquid to a small bowl and whisk in the cornstarch.
  2. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes. Remove from heat and pour into a serving bowl.
  3. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and blend with hand blender until chunks are pureed.
  4. Preheat the waffle maker and grease it with cooking spray. In a large bowl, stir together the leftover stuffing and eggs. Add roughly ¼ c. of chicken broth per box of stuffing mix and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened. Scoop the stuffing mixture into the prepared waffle baker, spreading it evenly.
  5. The stuffing will not spread or expand like regular waffle batter as it bakes, so it is important to arrange it in an even layer. Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the rest of the stuffing. Serve the waffles with the apple cranberry sauce, turkey, and gravy. Note: Each box of stovetop stuffing will make 8 waffle "quarters". A typical serving would be about 2 waffle quarters.

INGREDIENT

Apple-Cranberry Sauce

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

cranberry juice

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

dried cranberries

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

cinnamon sticks

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

sugar

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

peeled, cored, and diced

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

corn starch

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Zest from 1 lemon

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Stuffing Waffles:

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

stuffing mix (the retail size one), make as directed

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

chicken broth or turkey stock, as needed

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Jennie-O® Slow Roasted Dark Turkey Shredded, #8190-16 or #6191-06

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Apple cranberry sauce (recipe attached)

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

turkey gravy

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:
NUTRIENTS PER SERVING
Calories  
Fat  
Saturated Fat  
Trans Fat  
Cholesterol  
Sodium  
Carbohydrates  
Dietary Fiber  
Protein  
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Stuffing Waffles with Apple-Cranberry Sauce

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Portion Size:
 
Stuffing Waffles with Apple-Cranberry Sauce

DIRECTIONS

  1. In a medium saucepan over medium heat, add the cranberry juice, cranberries, cinnamon and sugar. Bring to a boil and let cook for 5 minutes. Add the apples and lemon zest and cook, stirring occasionally, until the cranberries have softened and the apples are tender about 5 minutes. Remove ¼ of the liquid to a small bowl and whisk in the cornstarch.
  2. Slowly add the cornstarch-juice mixture (slurry) to the cranberry mixture, stirring constantly. Cook for an additional 5 minutes. Remove from heat and pour into a serving bowl.
  3. Refrigerate until thickened, about 30 minutes. Remove the cinnamon sticks and blend with hand blender until chunks are pureed.
  4. Preheat the waffle maker and grease it with cooking spray. In a large bowl, stir together the leftover stuffing and eggs. Add roughly ¼ c. of chicken broth per box of stuffing mix and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened. Scoop the stuffing mixture into the prepared waffle baker, spreading it evenly.
  5. The stuffing will not spread or expand like regular waffle batter as it bakes, so it is important to arrange it in an even layer. Close the lid and let the waffle bake until golden brown and the egg is cooked throughout. Transfer the waffle to a serving plate then repeat the filling and baking process with the rest of the stuffing. Serve the waffles with the apple cranberry sauce, turkey, and gravy. Note: Each box of stovetop stuffing will make 8 waffle "quarters". A typical serving would be about 2 waffle quarters.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Apple-Cranberry Sauce
cranberry juice
dried cranberries
cinnamon sticks
sugar
peeled, cored, and diced
corn starch
Zest from 1 lemon
Stuffing Waffles:
stuffing mix (the retail size one), make as directed
chicken broth or turkey stock, as needed
Jennie-O® Slow Roasted Dark Turkey Shredded, #8190-16 or #6191-06
Apple cranberry sauce (recipe attached)
turkey gravy
 
NUTRIENTS PER SERVING
Calories   Fat   Saturated Fat  
Trans Fat   Cholesterol   Sodium  
Carbohydrates   Dietary Fiber   Protein  
 
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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