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
Why You'll Love This Recipe
Tips For Better Flavor
- Use stuffing that is not too wet to prevent soggy waffles.
- Let the stuffed waffles rest for a minute before serving to help them hold together.
Directions
Lightly heat your oven to 350°F (175°C). In a large pot, melt some butter over medium-high heat, then add chopped celery, onion, and apple. Cook everything together until it’s nice and soft, about 5 to 7 minutes. Sprinkle in the sage, thyme, paprika, salt, and pepper, stirring to blend the flavors. Pour in the chicken broth, brown sugar, and maple syrup, and let it simmer for a few minutes until it thickens just a bit. Toss in the waffles and stir gently until they soften, which should take around 3 to 4 minutes. Next, add the pecans and buttermilk, making sure everything is well coated, then mix in the eggs to help bind the stuffing. Transfer the mixture into a big casserole dish and pop it in the oven. Let it bake for about 45 minutes, until the top is golden and crispy. Take it out and let it rest for a few minutes before serving.
