Recipes courtesy Rachael Ray
Preheat oven to 375 degrees F. Preheat a large skillet over medium high heat. Add extra-virgin olive oil to skillet and 4 tablespoons butter. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples. Sprinkle the vegetables and apples with salt, pepper and poultry seasoning. Cook 5 to 6 minutes to begin to soften vegetables and apples then add parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet. Brush a cooked sheet or a metal ovensafe oval try with EVOO. Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15-20 minutes.
Leftover Stuffing Waffles Recipe
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 crisped leftover turkey on top of the stuffing waffle and drizzle with cranberry maple syrup.