Stuffing Waffles with Chia Cranberry Sauce & Gravy or Syrup

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By JJ Begonia

Ingredients for the Waffles:
  • 4 Tbsp unsalted butter
  • 1 cup chopped onions
  • ½ cup chopped celery
  • 6 cup cubed bread (I used 3 cups Sourdough and 3 Cups 7 Grain)
  • 1 tsp poultry seasoning
  • ½ tsp dried thyme
  • ½ Tbsp chopped fresh sage
  • ½ Tbsp chopped fresh rosemary
  • ½ Tbsp chopped fresh thyme
  • 2 cup vegetable stock

Directions:
  1. Melt the butter in a skillet over medium heat. Add the onion and celery and cook for approximately 10 minutes, stirring occasionally, until soft.
  2. Place the cubed bread and herbs in a large mixing bowl.
  3. Add the cooked onion and celery to the mixing bowl, and pour the stock over the top.
  4. Mix until combined. The stuffing should be very soft and malleable to the touch.
  5. Lightly oil your waffle maker, and add the mixture one serving at a time. A mini waffle should take only 4-5 minutes to cook through. Serve immediately.

NOTES: I tried this recipe with artisan/bakery bread and bread straight from the supermarket shelves and actually preferred the softer texture of the bagged variety. If you want to use a bakery bread, you will likely need more liquid to compensate for thicker/tougher crust. If you want to make these waffles with leftovers, add ½ cup of stock at a time to your already made stuffing, until the mixture is wet but not liquid. You should be able to roll the stuffing into a ball {Think: making a meatball!} and have the shape hold.

Ingredients for the Cranberry Sauce:
  • 1 12-ounce bag fresh cranberries
  • 1 ½ cup water
  • ½ cup pure maple syrup
  • 1 tsp orange zest
  • 2 Tbsp chia seeds

Directions:
  1. Combine the cranberries, water, and maple syrup in a large pot, set over medium-high heat. Bring the mixture to a boil, and reduce the heat to medium, simmering for approximately 15 minutes, until the cranberries begin to burst and the mixture is starting to thicken.
  2. Reduce the heat to medium-low and slowly stir in the chia seeds. Continue to cook for an additional 5 minutes.
  3. Remove from the heat and stir in the orange zest. Allow the mixture to cool to room temperature, stirring periodically. As it cools, it will continue to gel.
  4. Store in the refrigerator in an airtight container {Up to 3 days for maximum freshness!} and serve cold or at room temperature.

For the full post, visit JJ Begonia.
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