Leftover Stuffing Waffles with Turkey and Mashed Potato Fritters

Let’s take what’s left of your Thanksgiving spread and transform it into your dream day-after breakfast. All you’ll need? The turkey, potatoes, stuffing, and cranberry sauce from the fridge, a little of this, a little of that, plus your waffle maker—and your favorite Bar-B-Q sauce.


About 3 C. of leftover stuffing
2 eggs, beaten

For the turkey and mashed potato fritters:
About 3 C. of mashed potatoes
About 3 C. of leftover turkey
2 eggs, beaten
1 Tbsp. Head Country Championship Seasoning, Original
2 more eggs, beaten
1 C. panko bread crumbs

For the cranberry BBQ sauce:
1 C. leftover cranberry sauce
2 Tbsp. Head Country Bar-B-Q sauce, Original
1/2 C. oil




6 minutes


For the fritters:

Combine the mashed potatoes, turkey and eggs. Mix to combine. Using a 1/4-C. measuring cup, scoop the mixture onto a parchment-lined tray. Freeze for 45-60 minutes.

Set up a deep fryer for 350 degrees F. Coat the semi-frozen fritters in the egg, then dredge in panko bread crumbs.

Fry fritters in the preheated oil for about 2-3 minutes per side.

For the waffles:

Preheat waffle iron.

Combine the stuffing and eggs.

Place mixture in preheated waffle maker and cook 3-5 mins, or until steam slows and waffles are crispy on the edges and golden brown.

Hold waffles a warm oven while frying the fritters.

For the cranberry BBQ sauce:

Combine the cranberry sauce and Bar-B-Q sauce. Serve warm if desired.

Top waffles with fritters. Drizzle cranberry BBQ sauce over. Serve warm. Enjoy!