Stuffing Waffle Chicken Sliders (Print Version)

Crispy stuffing waffles paired with shredded chicken and tangy cranberry mayo for a festive bite.

# What You'll Need:

→ Stuffing Waffles

01 - 4 cups prepared stuffing (homemade or store-bought)
02 - 2 large eggs
03 - 1/3 cup chicken broth
04 - 2 tablespoons melted butter
05 - Nonstick cooking spray

→ Chicken Filling

06 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
07 - 2 tablespoons chicken broth
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon ground black pepper
10 - 1/4 teaspoon salt

→ Cranberry Mayo

11 - 1/3 cup mayonnaise
12 - 2 tablespoons whole berry cranberry sauce
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon fresh lemon juice
15 - Salt and black pepper to taste

→ Optional Garnishes

16 - 1/2 cup baby arugula or baby spinach

# How to Make It:

01 - Preheat waffle iron to medium-high heat and lightly coat with nonstick spray.
02 - Combine stuffing, eggs, chicken broth, and melted butter in a large bowl until mixture is moist but not soggy.
03 - Scoop 1/3 cup of stuffing mixture per waffle and press into waffle iron. Cook 5 to 7 minutes until golden and crisp. Repeat for 8 waffles and transfer to wire rack to cool slightly.
04 - Combine shredded chicken, chicken broth, thyme, pepper, and salt in microwave-safe bowl. Warm gently until heated through.
05 - Whisk together mayonnaise, cranberry sauce, Dijon mustard, lemon juice, salt, and pepper until smooth.
06 - Spread cranberry mayo on one waffle. Top with shredded chicken and arugula or spinach if using. Cover with another waffle and repeat for all sliders.
07 - Serve immediately while warm and crisp.

# Expert Advice:

01 -
  • It transforms leftovers into something that feels brand new and exciting, not like reheated dinner.
  • The crispy waffle texture against tender chicken is a contrast that makes every bite satisfying.
  • You can make these any time of year without waiting for a holiday.
  • They are easy enough for a weeknight but impressive enough to serve at a casual gathering.
02 -
  • The stuffing mixture needs to be moist enough to stick together, but if it is too wet, the waffles will be soggy and fall apart.
  • Let the waffles cool for a minute or two on a wire rack before stacking them, or they will steam and lose their crispiness.
  • Do not overfill the waffle iron or the stuffing will ooze out the sides and make a mess.
03 -
  • If your stuffing is on the drier side, add an extra tablespoon of broth to the waffle mixture so it holds together better.
  • Press the waffle iron lid down gently at first, then let it cook without lifting it until the timer goes off, or you will lose that crispy texture.
  • Make a double batch of the cranberry mayo and keep it in the fridge for sandwiches, wraps, or dipping roasted vegetables.
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