Thanksgiving is just one day, but its impact is felt long after. Because you'll be eating leftovers all through the weekend.
Turkey sandwiches are a classic use of leftovers, and you'd be remiss not to heat up some mashed potatoes and stuffing before diving into a piece of pie. But if you want to get a little more creative this year, David Chang has some good ideas: Stuffing Waffles, Turkey Gravy Coquettes, Turkey Noodles, and other things you'll want to eat.
Chang recently teamed up with Thursday Night Football for a series of on-air features highlighting the unique cultures and cuisines of NFL teams, profiling some of the best chefs, restaurants and tailgates across the country. And he's making an appearance during the first-ever NFL Black Friday game between the New York Jets and the Miami Dolphins. So, tune in for that.
In the meantime, he shared a few recipes, so you can make the most of your Thanksgiving leftovers.
"Stuffing is the greatest of all leftovers," says Chang. "It doesn’t dry out. It reheats beautifully. And it’s extremely flexible. Case in point: stuffing waffles. Topped with a couple runny eggs and some hot sauce, this is my Black Friday breakfast of choice. I always make extra stuffing on Thanksgiving, just to guarantee I’ll have leftovers for this dish. Assuming you’ve made a traditional bread stuffing that’s bound together with a little bit of egg, this recipe could not be easier."
This recipe enlists a waffle iron, but if you don't have one of those, that's fine—you can still make this dish in a nonstick skillet by smashing the stuffing into a waffle pancake. Follow the below instructions, and checkout this video of Chang preparing the dish. Then you're all set for a relaxing Friday of leftovers, football and some quality time with your couch.
Stuffing Waffles with Fried Eggs and Chili Crunch
Ingredients:
- 1 teaspoon butter or oil
- 1 cup leftover stuffing
- 1 teaspoons olive oil
- 2 eggs
- Momofuku Chili Crunch (or hot sauce), to taste
Directions:
- Plug in your waffle iron and start heating it up, then use a paper towel—or the paper from your butter package—to grease the iron with a little butter or oil.
- Spoon the stuffing straight out of the fridge into an even layer on your waffle iron. (If you made cornbread stuffing, or your stuffing’s especially dry, mix it with a little bit of leftover stock and a beaten egg.) Close the waffle iron and let it cook. If you don’t own a waffle iron, you can still make this dish in a nonstick skillet. Just smash the stuffing into a hot pan and make a waffle pancake.
- While the stuffing waffle comes together, fry a couple eggs in olive oil. I like to cook my eggs over medium heat in a nonstick skillet with a lid. The lid traps steam in the pan so the top doesn’t come out raw.
- After 3–5 minutes, your waffle should be dark brown and crisp. Pop it onto a plate, then top with the eggs and a generous scoop of chili crunch. Now sit back, enjoy, and wonder why there aren’t more savory waffles in the world.
