Save to Pinterest I was standing in front of my open fridge the day after Thanksgiving, staring at containers of leftovers, when the idea hit me. What if stuffing could become something crispy, something you could hold? I pulled out my waffle iron on a whim, pressed in a scoop of cold stuffing, and waited. The smell that filled the kitchen was unbelievable. When I lifted the lid and saw those golden, crispy edges, I knew I'd stumbled onto something special.
The first time I made these for friends, I didnt tell them what they were eating until after the first bite. I watched their faces shift from curiosity to surprise to pure joy. One of them picked up a second slider before she even finished the first. Someone asked if I had a food blog, and I laughed because this whole thing started as a way to avoid wasting stuffing.
Ingredients
- Prepared stuffing: This is the star, and it works whether you use homemade or the boxed kind. I have used both, and honestly, the boxed stuff crisps up beautifully in the waffle iron.
- Eggs: They bind everything together so the waffles hold their shape and dont crumble when you pick them up.
- Chicken broth: A little moisture keeps the stuffing from drying out during cooking, and it adds a savory depth you will taste in every bite.
- Melted butter: This is what gives the waffles their golden, crispy edges. Do not skip it.
- Shredded chicken breast: Rotisserie chicken is my go-to because it is already seasoned and juicy, but poached chicken works just as well.
- Dried thyme: It brings a warm, earthy flavor that pairs perfectly with the stuffing and cranberry mayo.
- Mayonnaise: The creamy base of the sauce that balances the tartness of the cranberry.
- Whole berry cranberry sauce: I prefer the kind with texture because it gives the mayo little bursts of sweetness.
- Dijon mustard: Just a touch adds a subtle tang that keeps the sauce from being too sweet.
- Lemon juice: Brightness is key here, and a squeeze of lemon wakes up all the other flavors.
- Baby arugula or spinach: Optional, but I love the peppery bite of arugula against the richness of the slider.
Instructions
- Preheat and Prep:
- Turn your waffle iron to medium-high and give it a light coat of nonstick spray. I learned the hard way that even nonstick irons need a little help with stuffing.
- Mix the Waffle Base:
- Combine the stuffing, eggs, broth, and melted butter in a big bowl. It should look moist and sticky, almost like a thick batter.
- Cook the Waffles:
- Scoop about a third of a cup onto the iron and close the lid gently. Let them cook for five to seven minutes until they are golden and crispy around the edges. Do not rush this part.
- Warm the Chicken:
- Toss your shredded chicken with a little broth, thyme, pepper, and salt, then heat it up in the microwave or on the stove. You want it warm and tender, not dry.
- Make the Cranberry Mayo:
- Whisk together the mayo, cranberry sauce, mustard, lemon juice, salt, and pepper until smooth. Taste it and adjust the seasoning if you need to.
- Assemble the Sliders:
- Spread a thin layer of cranberry mayo on one waffle, pile on some chicken, add a few greens if you like, then top with another waffle. Press down gently so everything holds together.
- Serve:
- Eat them right away while the waffles are still warm and crispy. They are best fresh out of the iron.
Save to Pinterest I made these on a random Tuesday in February once, just because I was craving that Thanksgiving feeling. My partner came into the kitchen, smelled the stuffing crisping up, and said it felt like a holiday. We ate them on the couch with a movie, and it became one of those small, perfect moments you do not plan for but end up remembering.
How to Store and Reheat
If you have leftovers, store the waffles and chicken separately in airtight containers in the fridge. The waffles will keep for up to three days, and the chicken will last about the same. When you are ready to eat, pop the waffles in a toaster oven for a few minutes to get them crispy again, warm the chicken, and assemble fresh. Reheating them in the microwave will make the waffles soggy, so avoid that if you can.
Customization Ideas
I have swapped the chicken for turkey more times than I can count, especially around the holidays, and it tastes just as good. You can also add a slice of melted cheese, like white cheddar or brie, for something a little richer. I once threw in some pickled red onions because I had a jar open, and the tangy crunch was perfect. If you want to make these gluten-free, just use a gluten-free stuffing mix and check your other ingredients.
Serving Suggestions
These sliders work as a main dish if you serve two per person with a simple side salad, or you can make them smaller for appetizers at a party. I have also served them with roasted Brussels sprouts and mashed potatoes for a full comfort meal. They pair really well with a light, crisp white wine or even a hoppy beer.
- Serve with a side of extra cranberry mayo for dipping.
- Pair with a fall salad made with apples, walnuts, and a tangy vinaigrette.
- Offer them alongside sweet potato fries for a fun, casual dinner.
Save to Pinterest These sliders have become one of those recipes I make when I want to feel creative in the kitchen without a lot of fuss. They remind me that the best food often comes from trying something a little unexpected.
Questions & Answers About This Recipe
- → How do I make the stuffing waffles crispy?
Cook the stuffing mixture in a preheated waffle iron on medium-high heat until golden brown, about 5-7 minutes, to ensure a crisp exterior.
- → Can I substitute the chicken with another protein?
Yes, turkey can be used instead of chicken to maintain a classic holiday flavor.
- → What can I use instead of cranberry mayo?
You can replace cranberry mayo with a simple mustard mayo or a tangy yogurt sauce for a different flavor profile.
- → Are these sliders suitable for gluten-free diets?
Using gluten-free stuffing mix allows this dish to be adapted for gluten-free needs without sacrificing texture.
- → How should I store leftovers to maintain crispiness?
Reheat stuffing waffles in a toaster oven to restore their crisp texture before assembling leftover sliders.