Potato Stuffing Waffles
These potato stuffing waffles taste like your favorite Thanksgiving stuffing, but made with Idaho® Yukon Gold potatoes, dried cranberries, and crumbled sausage. Pair with oven-roasted turkey breast and gravy for a no-fuss Thanksgiving meal or make them to eat with leftover turkey after Thanksgiving. This recipe uses raw potatoes, so you won’t need to use a burner to make these either!
Ingredients:
- 2 medium Idaho® Yukon Gold potatoes, scrubbed and dried
- 2 large eggs
- 4 small breakfast sausages casings removed, cooked and crumbled (or 6 oz bulk breakfast sausage, cooked, drained, and crumbled)
- 3 tablespoons melted butter
- ¼ cup all-purpose flour*
- ¼ cup dried cranberries (or raisins if you prefer)
- 1½ teaspoons poultry seasoning
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
Directions:
- Preheat your waffle iron. If your waffle iron has heat settings, set it to the highest setting. You can use either a regular waffle iron or a Belgian waffle iron.
- Heat the oven to 250°F.
- Peel the potatoes and grate on the coarse holes of your box grater onto a lint-free kitchen towel.
- Gather up the edges of the towel and squeeze out excess liquid.
- Add the dried potatoes to a large bowl. Add all the remaining ingredients and mix thoroughly with a wooden spoon or a spatula.
- Spray the top and bottom plates of your waffle iron lightly with pan spray.
- Spread ¼ of the waffle mixture onto your waffle iron (about ½ cup). It will not spread like regular waffle batter, so spread it on with a knife or offset spatula.
- Close the lid and cook for 4-5 minutes or until the waffle is deeply golden brown.
- Remove from the waffle maker and place in the oven to keep warm.
- Repeat with the rest of the potato mixture. There should be no need to spray your waffle iron with pan spray in between each waffle.
- Serve with sliced roast turkey and gravy.