Crispy Stuffing Waffle Brunch Melt with Brie and Turkey Tips, FAQ & printable recipe

Tips for success

To get the crispiest waffle, make sure the stuffing is not too wet. If it feels overly moist, add a handful of extra breadcrumbs to absorb the excess liquid.

Also, don't skimp on the preheating — a hot waffle iron is essential for a golden crust. If you have time, chill the assembled waffle in the freezer for 10 minutes before cooking; this helps it hold together better.

For the perfect fried egg, use a nonstick skillet over medium heat. Crack the egg into the pan and cook until the white is set but the yolk is still runny. Season with salt and pepper.

If you want a crisp-edged egg, use a little butter or oil and tilt the pan to baste the top of the egg. Slide the egg onto the waffle just before serving so the yolk stays warm and runny.

Variations

• Apple and Sage: Add thin slices of fresh apple to the filling along with the Brie and turkey. The sweet-tart apple pairs beautifully with the sage in the stuffing and the cranberry relish.
• Ham and Swiss: Swap the turkey for sliced ham and use Swiss cheese instead of Brie. The nutty flavor of Swiss complements the ham and cranberry relish beautifully.
• Vegetarian: Omit the turkey and add sautéed mushrooms or roasted butternut squash. Use a vegetarian stuffing and vegetable stock to keep it meat-free.
• Spicy Kick: Add a few dashes of hot sauce or a sprinkle of red pepper flakes to the stuffing mixture. Use pepper jack cheese instead of Brie for a spicy, gooey center.

Storage and make-ahead

Fridge

Store leftover waffle melts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or waffle iron to restore crispness.

Freezer

Freeze cooked waffle melts in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

Reheat frozen or refrigerated waffle melts in a toaster oven at 350°F (175°C) for 8-10 minutes, or until crisp and heated through.

Store any leftover waffle melts in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or waffle iron to restore crispness. The fried egg is best eaten fresh, but if you have leftovers, reheat them gently in a skillet.

You can prepare the stuffing mixture up to a day ahead and keep it covered in the refrigerator. When ready to cook, let it come to room temperature for about 30 minutes before pressing into the waffle iron. The cranberry relish can also be made ahead and reheated.

Serving ideas

Serve the stuffing waffle melt hot, straight from the waffle iron, so the exterior stays crispy and the cheese is molten.

The fried egg should be placed on top just before serving, with the yolk still runny to create a sauce as you cut into it. A side of fresh fruit or a simple green salad would round out the meal nicely.

For a brunch spread, cut the waffle melt into quarters and serve as a shareable appetizer. Each piece will have a nice balance of stuffing, Brie, turkey, and cranberry.

You can also offer extra cranberry relish on the side for dipping. This dish is hearty enough to be a main course, but also works well as a savory addition to a larger brunch buffet.

Frequently asked questions

Recipe card

Crispy Stuffing Waffle Brunch Melt with Brie and Turkey

Prep 15 minCook 12 minTotal 27 minServes 2

Ingredients

• 300 g cubed sourdough herb stuffing
• 2 large eggs, beaten
• 80 ml warm turkey stock
• 60 g Brie cheese, sliced
• 80 g roasted turkey, sliced
• warm cranberry-orange relish, for serving
• 1 fried egg, for serving

Instructions

1. 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.
2. Preheat the waffle iron to 200°C (400°F). Lightly coat the plates with nonstick spray or a little oil if needed.
3. Press half of the moistened stuffing mixture evenly onto the bottom of the waffle iron, covering the surface completely.
4. Layer the sliced Brie and roasted turkey evenly over the stuffing, leaving a small border around the edges to prevent overflow.
5. Press the remaining stuffing mixture over the fillings, covering them completely. Gently press down to compact the layers.
6. 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).
7. Carefully remove the waffle melt from the iron. Top with warm cranberry-orange relish and a fried egg with a runny yolk.
8. Slice the waffle melt in half to reveal the molten Brie center. Serve immediately while hot and crispy.

Contains: gluten, eggs, milk

Food safety: The fried egg is served with a runny yolk. To reduce risk, use pasteurized eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

45 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.