Elevate your holiday table with this unexpected and delightful Waffle Stuffing. Inspired by the classic chicken and waffles pairing, this recipe combines the comforting flavors of traditional stuffing with the subtle sweetness of buttermilk waffles, creating a harmonious blend of savory and sweet that's sure to impress.

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

In a large oven-safe pot or skillet, melt butter over medium-high heat. Add celery, onion, and apple; sauté until softened, about 5-7 minutes. Stir in sage, thyme, paprika, salt, and pepper. (10 minutes)

03

Step

Add chicken stock, brown sugar, and maple syrup; stir to combine and bring to a simmer. Reduce heat and cook for 3-4 minutes to allow flavors to meld. (5 minutes)

04

Step

Add waffle pieces and toss gently until softened and coated with the sauce, about 3-4 minutes. Stir in pecans and buttermilk; toss until well combined. (5 minutes)

05

Step

Remove from heat and stir in beaten eggs to bind the mixture together. (2 minutes)

06

Step

Bake in the preheated oven until golden brown and heated through, about 40-45 minutes. (45 minutes)

07

Step

Remove from oven and let stand for 5 minutes before serving. (5 minutes)

For a richer flavor, use browned butter instead of regular melted butter.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes, or until fragrant, to enhance their nutty flavor.
If you prefer a less sweet stuffing, reduce the amount of brown sugar and maple syrup.
Feel free to add other dried fruits, such as cranberries or raisins, for added texture and flavor.
For a vegetarian option, substitute vegetable broth for chicken stock.

Abel Weissnat

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