4 Cups Prepared Potatobred Stuffing, crumbled
3-4 Large Eggs
1/2-1 Cup Chicken Broth or Turkey Stock, or as needed
Leftover Cranberry Sauce, for serving
Leftover Gravy, for serving
Preheat the waffle baker and grease it with cooking spray.
In a large bowl, stir together the leftover stuffing (warmed) and 2 eggs. Add 1/2 cup of chicken broth and mix until well combined. Add more chicken broth and eggs as needed until the mixture is well-moistened and holds together.
Scoop half of the stuffing mixture into the prepared waffle baker, arranging in an even, thin layer. Close the lid and let the waffle bake until golden brown and slightly crispy, and the egg is cooked throughout.
Transfer the waffle to a serving plate then repeat step 3 with the remaining stuffing.
Serve the waffles with leftover cranberry sauce and warm leftover gravy.