Crispy Stuffing Waffle Brunch Melt with Brie and Turkey

This is the brunch mashup you didn't know you needed: crispy, golden waffles made from savory herb stuffing, sandwiching melted Brie and roasted turkey, all crowned with a warm cranberry-orange relish and a fried egg.

It's a symphony of textures and flavors — crunchy on the outside, creamy and rich inside, with a touch of tart sweetness from the cranberries. Perfect for using up leftover stuffing and turkey, this recipe turns humble leftovers into a showstopping meal that feels both comforting and special.

Turn your leftover stuffing into the ultimate brunch melt with this genius waffle hack. The stuffing is mixed with eggs and warm turkey stock to help it bind, then pressed into a waffle iron until it turns golden and crisp. Layered with Brie and roasted turkey, the waffle becomes a savory sandwich that's both crunchy and melty.

A spoonful of cranberry-orange relish and a fried egg on top take it over the top, adding brightness and richness. This recipe is a fantastic way to repurpose holiday leftovers or to create a new brunch favorite any day of the year. The waffle iron gives the stuffing a crispy exterior while keeping the inside moist and tender.

Ingredients

Why this recipe works

The waffle iron is the secret to achieving that irresistible crunch. The high heat and direct contact create a golden, crispy crust on the outside of the stuffing while the inside stays moist and tender. This contrast in textures is what makes the dish so satisfying — each bite has a crackly exterior that gives way to a soft, flavorful center.

The combination of eggs and warm stock serves as the 'glue' that holds the stuffing together. The eggs set during cooking, binding the bread cubes into a cohesive waffle that doesn't fall apart when you lift it.

The stock adds moisture and savory depth, ensuring the waffle is not dry. This technique transforms leftover stuffing into a versatile base for endless toppings.

Notes and substitutions

Use high-quality cubed sourdough herb stuffing for the best texture and flavor. If you have leftover homemade stuffing, that works wonderfully too. The key is that the bread cubes should be slightly stale so they absorb the liquid without becoming mushy. If your stuffing is very dry, you may need a little extra stock.

Brie is the star here because it melts beautifully and has a mild, buttery flavor that pairs well with the herbs in the stuffing. Roasted turkey adds savory protein, and the cranberry-orange relish provides a bright, tart contrast.

For the fried egg, a runny yolk is ideal — it creates a sauce that coats the other ingredients. If you prefer a fully cooked yolk, cook it until set.

• sourdough herb stuffing: Any stale bread cubes mixed with dried herbs (sage, thyme, rosemary) and a little melted butter.
• Brie: Camembert, fontina, or Gruyère for a different melt.
• roasted turkey: Rotisserie chicken, sliced ham, or leftover roast chicken.
• cranberry-orange relish: Whole-berry cranberry sauce or lingonberry jam.

Equipment

• Waffle iron
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Spatula
• Chef's knife
• Cutting board