Stuffing Waffles (No Leftovers Needed)
Unleash the potential of stuffing waffles. A year-round comfort food that can be enjoyed for breakfast, lunch, dinner, or as a holiday appetizer.
Equipment
Ingredients
- 3 tablespoons unsalted butter, divided
- ½ cup onion, diced fine
- ½ cup celery, diced fine
- kosher salt and fresh cracked black pepper
- 6 ounces day old bread, cut into 1/2-inch cubes
- 1 cup low-sodium chicken broth
- 2 large eggs, beaten
- 1 tablespoon fresh sage, chopped (or 1 tsp dried)
- 1 teaspoon fresh thyme leaves, chopped (or 1/3 tsp dried)
- ½ teaspoon kosher salt
Instructions
- Melt 2 tablespoons of butter in a skillet over medium heat. Add the onion and celery; season with a generous pinch kosher salt and black pepper. Sauté until tender, about 5 minutes. Transfer to a large mixing bowl.
- Add the bread cubes, eggs, herbs, salt, and season with black pepper. Pour in 3/4 cup of the broth and toss to combine. Add more broth if needed to make sure all the bread gets moistened. Let it sit for 10 minutes.
- Preheat a waffle iron. Melt the remaining butter to grease the waffle iron. Use about 1/3 cup of stuffing mixture per waffle. Cook until crispy and golden (cook time will vary based on waffle maker; mine took about 5 minutes).
- Set aside on a baking sheet as they're done. You can warm them up in a 300°F oven until hot. Serve warm.
Notes
- Number of servings – this may vary based on how much filling you use per waffle; I used 1/3 cup of filling.
- Cook time – each batch of waffles were cooked to my liking in about 5 minutes on my waffle maker, which makes 2 waffles at a time. The cook time will vary based on the appliance and how many waffles you can make at a time.
Nutrition
Calories: 111kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 277mg | Potassium: 97mg | Fiber: 1g | Sugar: 2g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
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