Ingredients
- – 2 stuffing waffles (directions below)
- – 2 giant spoonfuls of mashed potatoes
- – 1 tbsp of crappy cranberry jelly
- – a few slices of Wisconsin muenster
Preparation
Step 1
STUFFING WAFFLES. That’s it. Just two simple words that have changed my life. They’re so easy to make and they’re insanely addicting. Just image this – It’s like all the delicious crispy stuffing parts are perfectly in proportion to the moist parts. And that just happens to be the greatest thing ever.
So let me tell you how to make these. Basically you can just put your wet stuffing mixture into a waffle press, let it cook for a few cycles – they need more time than regular ole waffles. After they start to get crispy and golden, let them sit some more so they can firm up then they’re ready to be used!
Next, add some of your knock-off Aunt Lorraine’s famous mashed potatoes, be sure to really mash the taters into the nooks and crannies of the waffle.
On the other side, repeat the same process but instead use some cranberry jelly. I’ll go ahead and put this out there, I am a fan of the crappy stuff. I don’t want any chunks, or berries as some would say, in my cranberry jelly. No. I want that ultra-smooth, deliciously-weird, and consistently-gelatinous goodness that I remember from my childhood. And I want a lot… but you could add however much you like.
That reminds me, you could also add turkey at this point.
Now add a few slices of muenster. I added three for good measure because I want excess of pretty much everything in my life. And who wouldn’t want want extra muenster. Dumdums, that’s who.
And did you know that muenster has a super high percentage of butterfat so it’s basically the butter of meltable cheeses.
Just cook the sandwich for a few minutes on each side at a low heat – remember the stuffing waffle is already cooked so you just want to get it hot enough to where the cheese melts