Thanksgiving Leftover Brunch: Waffled Croque Madame

I love stuffing. A lot. In fact, I almost always have at least two kinds at my Thanksgiving (there was some talk of three kinds this year, but a beautiful woman I know was able to talk some sense into me and remind me of all the other food planned). It's actually been almost 10 years since I first made what's become a classic for my extended family, and that's jalapeño-sausage-cornbread stuffing. That's what I'm using here, but feel free to use regular stuffing.

When you make two kinds of stuffing, there's a good chance you'll have a lot of leftover stuffing. And while you can just eat it as is cause stuffing is essentially manna from heaven, sometimes it's fun to play around with it a bit. So we're going to make our leftover stuffing into a batter, waffle it ("waffle it": to place a food item into a waffle iron and make a waffle), and then top it with ham, cheese and an egg. I know, I know...just send all gifts and accolades to the Food Republic office, they'll make sure they get to me.

Thanksgiving Leftover Brunch: Waffled Croque Madame
No Ratings
Prep Time
Cook Time
  • 4 cups jalapeño sausage cornbread stuffing or whatever other stuffing you have leftover
  • 8 eggs
  • 1 cup milk
  • 1 pound sliced ham
  • 1 pound grated cheddar cheese
  • Salt and pepper
  1. Combine stuffing, milk, and four eggs. You should have a batter-like consistency, but it will be much thicker than normal waffle batter.
  2. Set your waffle iron to high.
  3. Waffle the stuffing. You should get 4 large Belgian waffles.
  4. Top each with ham, then cheddar.
  5. Fry or poach an egg and set aside.  
  6. Put the waffle under the broiler to melt the cheese for about 2 minutes.
  7. Top the waffle with the egg and serve immediately.
Rate this recipe