STUFFING WAFFLES WITH CRANBERRY CONCORD SYRUP

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Stuffing Waffles with Cranberry Concord Syrup image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 21

1 pound frozen cranberries
1 1/4 cups concord grape jam
3/4 cup concord grape juice
1/3 cup sugar
One 3-inch strip orange zest
Nonstick cooking spray, for the waffle iron
4 1/2 cups leftover stuffing, such as Cranberry-Walnut Stuffing, recipe follows
1/3 cup milk
3 large eggs
3 tablespoons unsalted butter, plus more for the baking dish
1 1/2 cups walnuts
8 ounces sweet Italian sausage, casings removed
2 celery stalks, chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1 cup dried cranberries
One 14-ounce package cornbread stuffing mix
1 tablespoon finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2 cups turkey or chicken stock
1 large egg, lightly beaten

Steps:

  • For the cranberry concord syrup: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.
  • For the stuffing waffles: Meanwhile, preheat a waffle iron to medium high and spray the top and bottom with cooking spray.
  • Break up the stuffing into small crumbles in a medium bowl, then mix in the milk and eggs.
  • Pack the stuffing mixture evenly into the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining stuffing mixture.
  • Serve the waffles topped with the warm cranberry concord syrup. Any leftover syrup can be refrigerated for 1 week.
  • Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
  • In a dry saute pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes. Cool and chop.
  • Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, then remove from the heat.
  • In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. In a large measuring cup, mix together the stock and egg and then add it to the mixing bowl along with the vegetable-sausage mixture. Add 1/2 teaspoon salt and pepper and stir gently to combine thoroughly.
  • Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes.

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