Stuffing transformed into waffles, with the flavor of savory profile and texture of crisp and crunchy waffles. Perfect for Smoked Turkey and Stuffing Waffles topped with Cranberry Sauce Apples Oranges.
Dice the onions, celery finely and cube the whole wheat bread into medium size pieces. Gather all ingredients together and measure accurately.
Melt the butter in skillet then add the diced onions and celery. Sauté until vegetables are translucent. Season with salt, black pepper and dry rubbed sage.
Combine together the sautéed vegetables with milk in mixing bowl. Stirring well until everything well mixed.
Next add the eggs to liquid ingredients beating well until all the liquid ingredients and eggs are incorporated.
Mix together the flour, baking powder and salt in small mixing bowl.
Add to the liquid ingredients the flour mixture and cubed whole wheat bread. Stirring well this stuffing waffle mixture until all is combined and bread is moistened. Note this mixture can be refrigerated for 2 hours if needed.
Spread evenly over waffle iron the stuffing waffle batter with spatula. Close the waffle iron and turn waffle make over. Note this is if your using Belgian Waffle Iron. Cook the waffle until steam stops coming from sides of the waffle iron. Note cooking time right around 4 minutes. It takes a lot longer then traditional waffle to cook.
Turn waffle iron right side up and remove lid after about 4 minutes. The waffle should look golden brown with crisp brown crust. Remove waffle from iron carefully with fork.
Place on plate or platter. Note these stuffing waffles can be refrigerated for 1 to 2 days and reheated in 350°F oven for 5 to 7 minutes and come out just as good as you freshly made them.
Amount Per Serving
Calories 341Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 48g16%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.
Try these Stuffing Waffles with Smoked Turkey Breast topped with Cranberry Sauce.