Waffle Stuffing

Name: Waffle Stuffing
Total time: 80
Yield: 12
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

Recipe by ScottySauce from allrecipes.com

Dinner,Side Dish 1 Hr. 20 Mins.

Ingredients

12 servings

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2 tablespoons butter
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¼ cup chopped celery
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1 yellow onion, chopped
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1 Granny Smith apple - peeled, cored, and chopped
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½ teaspoon dried sage
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½ teaspoon dried thyme
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1 pinch paprika, or to taste
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salt and ground black pepper to taste

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1 cup chicken stock
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1 tablespoon brown sugar
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1 tablespoon maple syrup
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10 frozen buttermilk waffles, toasted and cut into bite-size pieces
•

½ cup chopped pecans
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¼ cup buttermilk
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2 eggs, beaten

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Heat butter in a large pot over medium-high heat. Saute celery, onion, and apple in the hot butter until softened, 5 to 7 minutes. Stir in sage, thyme, paprika, salt, and pepper. Add chicken broth, brown sugar, and maple syrup; stir to combine and reduce slightly, 3 to 4 minutes. Add waffles and toss until softened, 3 to 4 minutes. Stir in pecans and buttermilk; toss until completely coated. Stir in eggs to bind everything together.
Spoon stuffing into a large casserole dish.
Bake in the preheated oven until browned, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.