These potato stuffing waffles are made with Idaho® Yukon Gold potatoes and lots of traditional stuffing ingredients. They bake up crisp and wonderful in your waffle iron, and are the perfect edible plate for turkey and waffles. Which I am pushing as the Thanksgiving dinner you didn't know you needed. Thanksgiving flavors with so much less work. Yay for laid-back Thanksgivings!
2medium Idaho® Yukon Gold potatoesscrubbed and dried
2large eggs
4small breakfast sausages casings removedcooked and crumbled (or 6 oz bulk breakfast sausage, cooked, drained, and crumbled)
3tablespoonsmelted butter
¼cupall-purpose flour*
¼cupdried cranberriesor raisins if you prefer
1½teaspoonspoultry seasoning
½teaspoonkosher salt
½teaspoonbaking powder
¼teaspoonfreshly ground black pepper
½teaspoongarlic powder
Instructions
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.