Pour the chicken broth into a saucepan. Then, heat the chicken broth over low to medium heat on the stove. Once the chicken broth is hot, remove the saucepan from the heat. Then, add the dried stuffing mix and packaged stuffing seasoning. (If your dried stuffing mix is already seasoned, don’t worry about the stuffing seasoning.) Then, quickly mix the ingredients and place the lid on the saucepan. Let the stuffing mix sit in the saucepan for 5-10 minutes to absorb the liquid. *If you use leftover stuffing instead, add hot chicken broth until it reaches a spreadable dough-like consistency that you can form into patties.

Transfer the stuffing mixture in the saucepan to a heat-safe bowl. Let the stuffing mixture cool in the bowl for a few minutes. Then, use your hands to thoroughly press the stuffing mixture together.

Use your hands to form four even-sized balls with the stuffing mixture. Then, press down each ball in between your hands to form patties. The patties should be slightly smaller than your waffle iron.

Preheat your waffle iron before cooking the waffles. Once heated, spray both sides of the waffle iron with oil. Then, add a stuffing patty to the waffle iron. From there, press down the lid of the waffle maker. Repeat this process and cook each waffle for 5-7 minutes, depending on your waffle iron. We used the Dash mini waffle maker. Once cooked and crispy, carefully remove the waffles with a fork and transfer them to a plate.

Enjoy the waffles as is, or top them with cooked turkey, gravy, and cranberry sauce! Or, add any leftovers you have from Thanksgiving.