Waffle Week Recipes Rachel Ray



  • 1 box brownie mix
  • 2/3 cup vegetable oil
  • 2 eggs
  • For variety, add raisins, walnuts, boozy berries, warm caramel, hot fudge or whipped cream.

Preheat waffle maker to medium-low.

Prepare brownies according to mix directions, omitting any water or milk. Pour 1/2 cup of the mixture per square in the waffle maker. Bake for 10 minutes.

Once baked, open waffle maker and turn off the heat. Let brownies sit until slightly cool, about 3 minutes

Serve alone or with a scoop of ice cream.



  • 1 tablespoon butter, melted
  • 3 to 4 cups leftover stuffing
  • 1/2 cup leftover cranberry sauce
  • 1 cup maple syrup
  • A few slices of leftover turkey

Preheat a waffle maker to medium-high heat. Once hot, brush with melted butter. Press a few cups of stuffing into the waffle iron, filling from corner to corner. Put as much stuffing into it as possible. Close the waffle iron to press it into the mold. Cook for 7-8 minutes, until the waffle is golden and crispy on top. Open waffle maker and let cool in waffle iron for 2 minutes and then remove.

While your waffle is cooking, combine cranberry sauce and maple syrup in a small saucepot over medium heat. Stir to combine. Once hot, remove from heat.

To serve, place a few slices of leftover turkey on top of the stuffing waffle and drizzle with cranberry maple syrup.



Link to recipes

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