Post Feast Favorites: Waffled Dressing

Jane Wilt Whitworth

4 ½    cups leftover dressing, crumbled
1    tablespoon dried parsley
1    tablespoon finely minced onion or shallot
2    large eggs, beaten
    Nonstick spray or vegetable oil

     Preheat a Belgian waffle maker to medium to medium-high heat.
     Mix the dressing, parsley, onion, and eggs together in a bowl.
    When waffle maker is hot, spray or brush both sides with spray or oil. Evenly pack all four sections of the waffle maker with dressing mixture. Close and cook until golden brown and the waffles can be removed from the iron intact. (This will take probably 4-6 minutes, depending on waffle maker). Set aside to keep warm until all are done.
    Repeat with dressing until all four waffles have been made.
    While waffles are cooking, warm leftover turkey, mashed potatoes, gravy, and anything else you’d like to add (sweet potatoes, green beans, whatever!).
    Place a waffle on a plate and top with desired toppings and a spoonful of cranberry sauce. More fun than a regular ol’ turkey sandwich!
4 servings