There’s an old southern saying — "Eat black-eyed peas on New Year’s day and you will enjoy luck the year around." The following stuffing recipe, known sometimes as "Hoppin' John," is an adaptation of a traditional black-eyed pea dish served in the south with cornbread. Together a cornbread batter waffle stuffed with southern-style black-eyed peas is an excellent way to bring in the New Year.

  • Southern-style Black-eyed peas (see recipe below, prepare in advance)
  • Cornbread Waffle Batter (see recipe below)
  • Filling per waffle
  • 1/2 cup Southern-style black eyed peas

Prepare waffle batter as directed. Preheat Stuffler® stuffed waffle maker with waffle tongs in unit for 10 minutes.

Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Spoon black-eyed peas onto batter leaving a thin margin around edge. Spread additional batter over filling until it reaches the top of the square projections on the waffle tongs. Close waffle maker and flip. Cook for 7 to 8 minutes. Remove stuffed waffle to plate.

  Southern-style Black-eyed Peas  (recipe makes approximately 12 waffles)   

  • 1/2 pound dried packaged black-eyed peas, rinsed
  • 1 cup smoked sausage or turkey, diced
  • 1/2 large onion, diced
  • 1 stalk celery, diced
  • 1/4 cup chopped red sweet peppers
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger, optional
  • 1 tablespoon crushed red pepper, or to taste
  • 1 teaspoon dried thyme
  • 4 cups chicken broth
  • 1 1/2 cups chopped collard greens

Place rinsed black-eyed peas in a large pot. Cover with 2 inches of cold water and bring to a boil. Boil for two minutes then remove from heat and let soak for an hour. Rinse, drain, and set aside.

In a large skillet, brown sausage or turkey; remove to plate and set aside. Add onion, celery, red peppers, garlic, ginger, crushed red pepper, and thyme to skillet and sauté for 3 to 5 minutes until onions are transparent. Add peas and chicken broth and bring to a boil. Reduce heat to simmer and cook, uncovered, for 20 minutes. Add meat and greens. Continue to simmer uncovered for approximately 15 minutes, stirring occasionally. Peas should be tender, greens wilted, and liquid thickened.

Southern-style black-eyed peas recipe makes enough for about 12 stuffed waffles. Refrigerate for later use with stuffed waffles or enjoy separately over rice.