Save I discovered these stuffing waffles by accident one November afternoon when I had leftover Thanksgiving prep and a half-baked idea. The waffle iron was sitting on the counter, and I thought, what if I pressed stuffing into it instead of batter? The result was so crispy and golden that I immediately started thinking about what could go between two of them. That's when the shredded chicken and cranberry mayo came into play, and suddenly I had created something that felt like an entirely new take on comfort food.
I made a batch of these for my sister's book club last year, thinking they'd be a fun appetizer. Within minutes, three people were asking for the recipe, and one admitted she'd never considered using a waffle iron for anything beyond breakfast. Watching everyone bite through that crispy exterior and hit the tender chicken layer felt like sharing a small culinary secret.
Ingredients
- Prepared stuffing (4 cups): This is your structural hero, the thing that gets crispy and holds everything together. Store-bought works beautifully, but if you have homemade lying around, that's even better.
- Large eggs (2) and chicken broth (1/3 cup): These act as the binder that transforms dry stuffing into something waffle-ready without turning it into mush.
- Melted butter (2 tbsp): This is where extra flavor and crispiness come from, so don't skip it or skimp on it.
- Cooked, shredded chicken (2 cups): Rotisserie chicken is your shortcut here, though poached works if you're being intentional about sodium.
- Dried thyme (1/2 tsp): This small amount brings warmth without overwhelming the filling, which is the whole point.
- Mayonnaise (1/3 cup) and cranberry sauce (2 tbsp): The mayo base with cranberry swirled through creates that unexpected pop that makes people stop mid-bite and ask what they're tasting.
- Dijon mustard (1 tsp) and lemon juice (1/2 tsp): These keep the mayo from feeling one-note and add a subtle complexity.
- Baby arugula or spinach (1/2 cup, optional): The peppery green leaf is a nice textural contrast, but honestly, it's optional if you're in a hurry.
Instructions
- Get your waffle iron ready:
- Preheat to medium-high and coat with nonstick spray. You want it hot enough to crisp the stuffing properly without burning it.
- Mix the waffle batter:
- Combine prepared stuffing, eggs, chicken broth, and melted butter in a large bowl. The consistency should be moist enough to hold together but not wet and soggy, which is the most common mistake here.
- Waffle and wait:
- Scoop about 1/3 cup of mixture per waffle, press it in gently, and cook for 5 to 7 minutes until golden and crisp. You'll know it's done when it resists a gentle prod and looks deeply browned on the outside.
- Warm the chicken:
- While waffles cook, combine shredded chicken, chicken broth, thyme, pepper, and salt in a microwave-safe bowl. Heat gently just until warmed through, which takes about 2 to 3 minutes and keeps the chicken tender.
- Make the mayo:
- Whisk together mayonnaise, cranberry sauce, Dijon mustard, lemon juice, salt, and pepper until smooth. Taste and adjust the lemon juice if you want more brightness.
- Assemble with care:
- Spread a thin layer of cranberry mayo on one waffle, top with a generous spoonful of chicken and a small handful of greens if using, then cap with another waffle. The key is not overstuffing, which keeps everything from falling apart mid-bite.
- Serve right away:
- These are best eaten warm while the waffles are still crispy, which is why timing matters.
Save What struck me most about these sliders was how they made my kitchen smell like Thanksgiving in the middle of an ordinary Tuesday. The stuffing aroma mixed with that salty-sweet chicken and the subtle tang of cranberry created something almost nostalgic, except it felt entirely new. Food has a way of doing that sometimes, blending what you know with something unexpected.
Why This Works as a Slider
Sliders are having a moment because they let you control portions and flavors without the commitment of a full sandwich. The stuffing waffle as a bun solves the problem of traditional slider buns being either too dense or too airy to hold up to moist fillings. Here, you get structural integrity and flavor in one crispy, golden package.
Timing and Make-Ahead Strategy
These are best served fresh and warm, which means timing is everything if you're feeding a crowd. The good news is that most components can be prepped ahead. You can shred the chicken the morning of, mix the cranberry mayo an hour before serving, and even prep the stuffing mixture in advance so all that's left is waffling and assembling.
Ways to Customize and Stretch the Recipe
The beauty of this recipe is how flexible it is once you understand the framework. Swap chicken for turkey if you're leaning into Thanksgiving nostalgia, or use pulled pork for a completely different vibe. The cranberry mayo works with almost any protein, and you can layer in pickled onions, sautéed mushrooms, or even a thin slice of aged cheddar without breaking anything.
- Try adding finely diced sage or rosemary to the waffle mixture itself for an herbier take.
- A thin slice of provolone or Gruyère melted between the chicken and top waffle brings richness without heaviness.
- Make a gluten-free version by swapping the stuffing mix for a gluten-free alternative, and everyone stays happy at the table.
Save These sliders taught me that sometimes the best dishes come from using familiar ingredients in unfamiliar ways. They're proof that comfort food doesn't have to be complicated to feel like something special.
Recipe Guide
- → How do I make the stuffing waffles crispy?
Ensure the waffle iron is preheated to medium-high heat and lightly greased. Press the stuffing mixture evenly and cook until golden brown, about 5–7 minutes, to achieve a crisp exterior.
- → Can I substitute turkey for chicken?
Yes, turkey can be used instead of chicken to provide a classic Thanksgiving flavor, complementing the stuffing waffles perfectly.
- → Is there a way to make this gluten-free?
Use a gluten-free stuffing mix to prepare the waffles and verify all other ingredients are gluten-free for a safe alternative.
- → What type of greens work best as a garnish?
Baby arugula or baby spinach add a fresh, mild bite that complements the savory and tangy elements nicely.
- → How should I reheat leftover stuffing waffles?
Reheat leftover waffles in a toaster oven or oven to restore their crispiness without making them soggy.