Savor The Earth

eat tastier, eat greener, eat cheaper

Take these Waffles and Stuff ’em! (in your stuffing hole) November 29, 2009

Filed under: breakfast,easy,leftovers,vegetarian — Austin Frugal Foodie @ 1:32 pm

two small waffles for mankind

We eat stuffing all year round.  It’s a delicious and thrifty way to use up stale bread, which we accumulate in the freezer. When the “old bread for stuffing” bag is full, I bake up a batch.  No tellin’ what’ll end up in the pan:  assorted vegetables, nuts, cooked grains and meats (bacon!).  Mix ‘n’ match bread types for hybrid vigor.

What are you gonna do with that leftover Thanksgiving stuffing?  Today’s Sunday, so make waffles!

STUFFING WAFFLES yield varies

  • 1 stick (4 ounces) organic butter, melted and cooled a bit.  You know I love Organic Valley.  Use a Whole Foods Whole Deal coupon for $1 OFF or click for a coupon to use at another store.
  • 2 cups yogurt (homemade is great), buttermilk or a 50/50 combo of yogurt and milk (stir it up and let it sit while the butter melts).  I buy local goat milk from either Swede Farm Dairy or Wateroak Farm.
  • 2 local eggs
  • about ½ teaspoon salt, to taste.  I use Real Salt.  I get this in bulk at Whole Foods.  You can bring in your own jar.
  • sweetener to taste.  For a cornbread dressing version (baked with unsweetened cornbread) I use 2 Tablespoons local honey (Good Flow).  For a (regular) bread stuffing version, I’ll use maybe 2 teaspoons turbinado sugar.
  • 41 grams (1/3 cup) organic all-purpose flour.  WF 365 brand in the 5# bag is usually the best buy.
  • 41  grams (about 1/3 cup) whole wheat flour.  I use either organic or Richardson Farms locally-grown.
  • 40 grams (about 1/3 cup plus 1½ Tablespoons) organic whole wheat pastry flour.
  • 2 teaspoon baking powder, sieved.  I like Rumford, aluminum-free and non-GMO.
  • 1 teaspoon baking soda, sieved.
  • freshly ground black pepper, optional
  • 2 cup leftover stuffing, chopped.

Whisk together the yogurt, eggs, salt and sweetener, then whisk in the melted butter.  In a separate bowl combine the dry ingredients, through the black pepper, and whisk until mixed.  Whisk the stuffing into the yogurt mixture, then whisk in the flour.  Let the batter rest, covered,  in the refrigerator for about an hour.  Bake in a greased, preheated waffle iron.  Timing and batter amounts will vary depending on the size and design of your iron.  I prefer a deep-pocketed Belgian-style waffle iron for most of my waffle recipes and I recommend that style for this one as well.

Organic maple syrup tastes great on these savory waffles.  Or, pour gravy on em!  We already ran out.  Leftovers only stretch so long.

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