Save to Pinterest The first time I made these stuffing waffles, it was the day after Thanksgiving when my fridge was overflowing with leftovers and I was desperate for something that felt both comforting and exciting. I'd been staring at the container of day-old stuffing for an hour when it hit me: what if I could crisp it up in a waffle iron and turn it into something entirely new? Twenty minutes later, my kitchen smelled like toasted herbs and butter, and I was standing there with golden, crunchy waffles that tasted like holiday comfort but looked like I'd actually planned ahead.
I remember bringing a plate of these to my mom's book club, half-joking that they were fancy sliders. The room went quiet for exactly three seconds before everyone started reaching for more, and suddenly I was the person who brought the memorable dish instead of the person who brought store-bought cookies. My friend Sarah even asked if I'd made them professionally, which I'm still riding high about.
Ingredients
- Prepared stuffing (4 cups): Using store-bought saves time, but if you make it fresh with good broth and quality butter, you'll taste the difference immediately.
- Eggs (2 large): They're the binder that holds everything together without making the waffles dense or heavy.
- Chicken broth (1/3 cup plus 2 tbsp): This keeps the stuffing mixture moist enough to press into the waffle iron without crumbling.
- Melted butter (2 tbsp): The magic ingredient for that golden, crispy exterior.
- Cooked, shredded chicken (2 cups): Rotisserie chicken is a legitimate shortcut and honestly tastes better than most homemade versions.
- Dried thyme (1/2 tsp): Don't skip this; it's what bridges the gap between the stuffing and the chicken filling.
- Cranberry sauce (2 tbsp): The whole berry kind has better texture than the jellied version, though both work.
- Mayonnaise (1/3 cup): This is your canvas for building flavor; don't go light on it.
- Dijon mustard (1 tsp): Just enough to cut through the richness and add a subtle sharpness.
- Baby arugula or spinach (1/2 cup optional): The peppery bite reminds you this isn't just heavy comfort food.
Instructions
- Prep your waffle iron:
- Set it to medium-high and give it a light coat of nonstick spray. You want it hot enough to crisp the exterior but not so hot that the stuffing burns before the inside cooks through.
- Combine the stuffing base:
- Mix the prepared stuffing, eggs, chicken broth, and melted butter in a large bowl until everything is evenly moistened. The texture should feel like thick oatmeal, not a dry crumble or a soupy mess.
- Waffle and crisp:
- Scoop about one-third cup of stuffing mixture into each waffle iron pocket and press down gently. Cook for five to seven minutes until the edges are deep golden and crispy; you'll hear the waffle iron quiet down when it's ready.
- Warm the chicken:
- While the waffles cook, toss the shredded chicken with chicken broth, thyme, pepper, and salt in a microwave-safe bowl. Heat gently for one to two minutes until it's just warm through.
- Make the cranberry mayo:
- Whisk together the mayonnaise, whole berry cranberry sauce, Dijon mustard, lemon juice, and a pinch of salt and pepper until the cranberry pieces are distributed evenly. Taste and adjust the seasoning if needed.
- Assemble with care:
- Place one waffle on a plate, spread a thin layer of cranberry mayo on the inside, top with a generous spoonful of chicken, add a small handful of arugula if using, and crown with another waffle. The key is not to overstuff, or the whole thing falls apart.
- Serve immediately:
- These are best eaten warm and crispy, while the waffles still have that satisfying crunch against your teeth.
Save to Pinterest There's something about watching someone bite into one of these for the first time—that moment when they realize the waffles are both crispy and stuffing-flavored, and the cranberry mayo is tangy without being sweet. It's the kind of dish that reminds you why leftovers matter and why playing around in the kitchen sometimes leads to your best discoveries.
The Waffle Iron Advantage
I spent years thinking waffle irons were only for breakfast, but this recipe changed my mind completely. The waffle pattern creates extra surface area for crisping, and the heat distributes evenly in a way that a pan or oven simply can't match. Every slot gets golden, every edge gets crunchy, and you end up with something that looks impressive without the fuss.
Timing and Temperature Matter
The first batch I made, I had the waffle iron on high heat and watched the outside burn while the inside was barely warm. I learned quickly that medium-high is the sweet spot; it gives you that golden crust without cooking the outside faster than the inside. The texture takes on a life of its own when you get the temperature right—crispy exterior, soft and savory interior, like the best version of stuffing you've ever had.
Building Your Perfect Slider
The assembly is where your personal touch comes in, and it's worth taking a moment to get it right. The cranberry mayo is your foundation, creating a flavor anchor that brightens everything else. The chicken filling needs to be generously portioned but not so much that the slider becomes unwieldy, and the arugula adds a peppery note that cuts through the richness beautifully.
- If the cranberry mayo seems too sweet for your taste, add a touch more Dijon mustard or lemon juice to balance it.
- Layer the arugula directly against the mayo so it stays crisp and doesn't get soggy from the chicken.
- Make these sliders right before serving to preserve that satisfying waffle crunch.
Save to Pinterest These stuffing waffles remind me that some of the best dishes come from standing in front of an open fridge with a full heart and a curious mind. Make them once, and you'll find yourself planning for leftovers just so you can make them again.
Recipe FAQs
- → What type of stuffing works best for the waffles?
Use prepared stuffing that holds moisture well but is not overly soggy. Homemade or store-bought stuffing both work, ensuring a flavorful and crisp waffle base.
- → Can I substitute the chicken for another protein?
Yes, turkey can be used as a classic alternative, offering a similar texture and flavor profile to complement the stuffing waffles.
- → How do I achieve crispy stuffing waffles?
Press the stuffing mixture firmly into a preheated waffle iron coated with nonstick spray and cook until golden brown, about 5–7 minutes.
- → What gives the cranberry mayo its tangy flavor?
The combination of whole berry cranberry sauce, Dijon mustard, and lemon juice creates a balanced tangy-sweet spread to complement the chicken and waffles.
- → Are there options for dietary restrictions?
Gluten-free stuffing mixes can be used to accommodate gluten sensitivities. Consider ingredient labels for other allergens.