Crispy Stuffing Waffle Brunch Melt with Brie and Turkey Step-by-step instructions

Before you start

Before you start, make sure your waffle iron is clean and preheated. Gather all your ingredients: cubed stuffing, eggs, warm turkey stock, Brie, turkey, cranberry relish, and a fried egg. If you're using leftover stuffing, bring it to room temperature so it mixes more easily.

Beat the eggs in a small bowl and warm the stock in a saucepan or microwave. Have your cranberry relish warming gently on the stove or in the microwave. Prepare your work station with a large mixing bowl, a spatula, and a cutting board. The waffle iron should be set to 200°C (400°F) and lightly greased if needed.

Instructions

Prep and Mix

1. 1Moisten the Stuffing
   In a large bowl, combine the cubed sourdough herb stuffing with the beaten eggs and warm turkey stock. Toss gently with a spatula until the liquid is absorbed and the stuffing is evenly moistened but not soggy.
   Look for The stuffing should hold together when pressed but still have some texture.
   Tip Use warm stock to help the stuffing absorb moisture quickly and evenly.
2. 2Preheat the Waffle Iron
   Preheat the waffle iron to 200°C (400°F). Lightly coat the plates with nonstick spray or a little oil if needed.
   Look for The waffle iron should be hot enough that a drop of water sizzles on contact.
   Tip A hot waffle iron gives the crispiest exterior.

At the end of this phase, the stuffing should be evenly moistened but still have some texture. The eggs and stock should be fully incorporated, and the mixture should hold together when pressed.

The waffle iron should be preheated and ready to go. The kitchen should smell of herbs and warm bread. Take a moment to check that all your fillings are prepared and within reach.

Waffle and Cook

3. 3Build the First Stuffing Layer
   Press half of the moistened stuffing mixture evenly onto the bottom of the waffle iron, covering the surface completely.
   Look for The layer should be about 1/2 inch thick and evenly spread.
   Tip Use a spatula to press firmly so the waffle holds together.
4. 4Add the Brie and Turkey
   Layer the sliced Brie and roasted turkey evenly over the stuffing, leaving a small border around the edges to prevent overflow.
   Look for The fillings should be evenly distributed but not overflowing.
   Tip Tear the turkey into smaller pieces for easier layering.
5. 5Top with Remaining Stuffing
   Press the remaining stuffing mixture over the fillings, covering them completely. Gently press down to compact the layers.
   Look for The top layer should be even and fully cover the fillings.
   Tip If the mixture is too sticky, wet your hands slightly.
6. 6Waffle for 6 Minutes
   Close the waffle iron and cook for 6 minutes, until the waffle is deeply golden and crisp. The internal temperature of the turkey should reach 165°F (74°C).
   Look for The waffle should be golden brown and release easily from the iron.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Don't open the waffle iron too early — let it cook undisturbed.

During this phase, the waffle iron will produce a sizzling sound as the stuffing cooks. The aroma of toasting bread and melting cheese will fill the kitchen. After 6 minutes, the waffle should be golden brown and crisp. Carefully open the iron and check that the waffle is firm and holds its shape. The turkey should be steaming hot, and the Brie should be bubbling.

Finish and Serve

7. 7Crown with Cranberry and Egg
   Carefully remove the waffle melt from the iron. Top with warm cranberry-orange relish and a fried egg with a runny yolk.
   Look for The cranberry relish should be glossy and the egg yolk should be intact.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For a fully cooked egg, cook the yolk until set — it should reach 160°F (71°C) if you prefer no runny yolk.
8. 8Slice and Serve
   Slice the waffle melt in half to reveal the molten Brie center. Serve immediately while hot and crispy.
   Look for The Brie should be melted and slightly oozing.
   Tip Use a sharp knife for a clean cut.

Once you remove the waffle from the iron, it should be crisp and hold its shape. The cranberry relish should be warm and glossy, and the fried egg should have a set white and a runny yolk. When you slice into the waffle, the Brie should be molten and stretchy. Serve immediately to enjoy the contrast of crispy waffle and creamy filling.

Common mistakes

One common mistake is over-moistening the stuffing, which can make the waffle soggy. Add the stock gradually and stop when the stuffing just comes together. Another pitfall is opening the waffle iron too early — this can cause the waffle to stick and tear. Let it cook for the full 6 minutes without peeking.

Also, be careful not to overfill the waffle iron; too much stuffing will cause the filling to spill out. Press the stuffing down evenly to ensure even cooking. Finally, don't skip the cranberry relish — it balances the richness with its bright acidity.

How to tell it’s done

The waffle melt is done when the waffle is deeply golden brown and crisp on the outside, and the internal temperature of the turkey reaches 165°F (74°C). The Brie should be fully melted and oozing slightly when you cut into it.

The edges of the waffle should be firm and release easily from the waffle iron. If you're using a fried egg with a runny yolk, it should be cooked just until the white is set and the yolk is still liquid. For a fully cooked yolk, cook until it reaches 160°F (71°C).

• Egg dishes: 160°F (71°C) in the thickest part
• Poultry: 165°F (74°C) in the thickest part