You know that roasted smashed potato thing? Where you par-cook a whole smallish spud, crush it flat and roast it hot with olive oil and herbs and lotsa salt? Once I thought I might try a similar preparation in the waffle iron, positing that the increased surface are would lead to a similar increase in crunchy bits.
Nope. Fell apart. Not fun to clean up, too, although my iron is the sensible kind with pop-out grates that go in the dishwasher.
I did make some in the oven last night, actually. They’re still good. Try it!
For a moment there, I was thinking that stuffing waffles would rival bagels in the number of times that they’re cooked. But then I realized, there’s no reason you couldn’t make stuffing from toasted bagel chips. That’d give you a boiling, a baking, a broiling, another baking, and a grilling.
What is this “leftover stuffing” you guys are referring to?
mmm