Turkey and Waffles with Maple Cranberry Butter Syrup

Say yes to leftovers! This post-Thanksgiving dish makes use of leftover turkey, stuffing, and cranberry sauce for the perfect casual brunch, lunch or dinner. All it takes is a waffle iron and a Maple Cranberry Butter Syrup that whips up in a flash.







  • 6 Tablespoons Challenge Unsalted Butter, divided
  • ½ cup leftover cranberry sauce
  • ¼ cup pure maple syrup
  • 3 cups leftover stuffing
  • 2 lightly beaten eggs
  • 12 slices leftover roasted turkey, warmed through


  • 1

    Combine 4 tablespoons of butter, cranberry sauce, and maple syrup in a medium saucepan over medium heat to create the syrup. Stir until butter is melted and well combined. Keep warm until needed.

  • 2

    Place stuffing in a large mixing bowl. If stuffing is firm, place it in the microwave for 30-second intervals until you can easily break it apart and stir. Mix in beaten egg.

  • 3

    Preheat waffle iron as directed. Place the remaining 2 tablespoons of butter in a microwave-safe bowl. Microwave for 30 seconds or until melted. Brush the inside of the waffle iron thoroughly with butter. Place ½ cup of stuffing mixture in the waffle maker for each waffle. Cook until the outside of the waffles are deep golden brown and crispy, about 4 minutes.

  • 4

    To serve, place 2 slices of turkey on top of each waffle. Top with the warm Maple Cranberry Butter Syrup and serve.

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