Waffles
- 4 tbsp unsalted butter
- 1 cup chopped onions
- 1/2 cup chopped celery
- 6 cup cubed bread (I used 3 cups Sourdough and 3 Cups 7 Grain)
- 1 tsp poultry seasoning
- 1/2 tsp dried thyme
- 1/2 tbsp chopped fresh sage
- 1/2 tbsp chopped fresh rosemary
- 1/2 tbsp chopped fresh thyme
- 2 cup vegetable stock
- Melt the butter in a skillet over medium heat. Add the onion and celery and cook for approximately 10 minutes, stirring occasionally, until soft.
- Place the cubed bread and herbs in a large mixing bowl.
- Add the cooked onion and celery to the mixing bowl, and pour the stock over the top.
- Mix until combined. The stuffing should be very soft and malleable to the touch.
- 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.
Cranberry Sauce
- 1 12-ounce bag fresh cranberries
- 11/2 cup water
- 1/2 cup pure maple syrup
- 1 tsp orange zest
- 2 tbsp chia seeds
- 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.
- Reduce the heat to medium-low and slowly stir in the chia seeds. Continue to cook for an additional 5 minutes.
- 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.
- Store in the refrigerator in an airtight container {Up to 3 days for maximum freshness!} and serve cold or at room temperature.
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