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.
- Serves: 12 persons
- 2tablespoons butter
- ¼cup chopped celery
- 1yellow onion, chopped
- 1Granny Smith apple - peeled, cored, and chopped
- ½teaspoon dried sage
- ½teaspoon dried thyme
- 1pinch paprika, or to taste
- salt and ground black pepper to taste
- 1cup chicken stock
- 1tablespoon brown sugar
- 1tablespoon maple syrup
- 10frozen buttermilk waffles, toasted and cut into bite-size pieces
- ½cup chopped pecans
- ¼cup buttermilk
- 2eggs, beaten
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Heat 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.
Step 3Spoon stuffing into a large casserole dish.
Step 4Bake in the preheated oven until browned, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.