Waffle Stuffing recipe

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Ingredients

2 tablespoons butter
¼ cup chopped celery
1 yellow onion, chopped
1 Granny Smith apple - peeled, cored, and chopped
½ teaspoon dried sage
½ teaspoon dried thyme
1 pinch paprika, or to taste
salt and ground black pepper to taste
1 cup chicken stock
1 tablespoon brown sugar
1 tablespoon maple syrup
10 frozen buttermilk waffles, toasted and cut into bite-size pieces
½ cup chopped pecans
¼ cup buttermilk
2 eggs, beaten

Nutrition Info

167.7 calories
carbohydrate: 19.2 g
cholesterol: 37.2 mg
fat: 8.9 g
fiber: 1.7 g
protein: 3.8 g
saturatedFat: 2.2 g
servingSize: -
sodium: 328.7 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Heat butter in a large pot over medium-high heat. Saute celery, onion, and apple in the hot butter until softened, 5 to 7 minutes. Stir in sage, thyme, paprika, salt, and pepper. Add chicken broth, brown sugar, and maple syrup, stir to combine and reduce slightly, 3 to 4 minutes. Add waffles and toss until softened, 3 to 4 minutes. Stir in pecans and buttermilk, toss until completely coated. Stir in eggs to bind everything together.

  3. Spoon stuffing into a large casserole dish.

  4. Bake in the preheated oven until browned, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.

Recipe Yield

12 servings

Recipe Note

It was during the holidays I came up with this great stuffing recipe. I was trying many different recipes for many different birds and chops. I was making fried chicken one night, and I thought of chicken and waffles but I was still on this stuffing kick, so I decided to merge the two. By adding frozen waffles into my stuffing, the combination of sweet and savory was a huge hit with my fried chicken and has become one of my favorite side dishes.

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