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.
- 4 cups jalapeño sausage cornbread stuffing or whatever other stuffing you have leftover
- 8 eggs, (4 beaten)
- 1 cup milk
- 1 pound sliced ham
- 1 pound grated cheddar cheese
- Salt and pepper
For the croque madame
Combine stuffing, milk, and four eggs. You should have a batter-like consistency, but it will be much thicker than normal waffle batter.
Set your waffle iron to high.
Waffle the stuffing. You should get 4 large Belgian waffles.
Top each with ham, then cheddar.
Fry or poach an egg and set aside.
Put the waffle under the broiler to melt the cheese for about 2 minutes.
Top the waffle with the egg and serve immediately.