This fantastic stuffing recipe was something I created during the holidays. I was experimenting with a wide variety of recipes for chops and birds. One night, as I was preparing fried chicken, I had the idea of chicken and waffles, but I was still on a stuffing binge, so I chose to combine the two. My stuffing became one of my favorite side dishes when I decided to incorporate frozen waffles into it. The sweet and salty flavor combination went well with my fried chicken.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Spoon stuffing into a large casserole dish.
- Bake in the preheated oven until browned, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 329 mg |
| Sugars | 6 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |