T-Giving Stuffing Waffles

December 8, 2013

Stuffing Waffles

I know this is late but I’ve been a little tied up.    Went to Meg and Lynnie’s for Thanksgiving.     Paula was coordinating the menu so I told her I could do some veggie things as per usual.    So I made what I normally make in this situation Tiny Furkey Legs with stuffing, vegetarian gravy along with baked squash, cranberry sauce and some pumpkin pie poptarts.   Only this time I did something different with the stuffing….I cooked it a waffle iron.

In the words of Sophia Grace and Rosie…it was soooooo good.

Stuffing recipe was pretty standard based on the Silver Palate’s Cornbread stuffing and my usual Surefire stuffing recipies with a little added twist of cooked apples and a little bit of chopped cranberries.


12 Tbs (1 1/2 sticks) butter
2 1/2 cups finely chopped onion
1 1/2 cups finely chopped celery

2 tart apples, diced

4 1/2 cups diced cornbread
4 1/2 cups oven-dried bread cubes
1 cup finely chopped pecans
1/2 cup finely chopped flat-leaf parsley
2 teaspoons thyme
2 teaspoons sage

1/2 cup uncooked cranberries, chopped (optional)

2 eggs, lightly beaten
3 cups vegetable stock

Salt & pepper

Melt 6 Tbs butter in a skillet and add onions and celery with salt & pepper.   Cook on medium heat, stirring occasionally until soft (about 10 minutes).    Transfer mixture into large bowl.

Melt the remaining 6 Tbs butter in same skillet and add apples.   Cook on high until apples are brown but not mushy (about 5-10 minutes).   Add to onion/celery mixture in large bow.

Add in and mix together the cornbread, bread cubes, nuts, parsley, thyme, sage, salt, pepper, and cranberries.

Pour over the beaten eggs and stock and mix with hands until everything is moist.  Break up any large pieces of cornbread while mixing.

Press into pre-heated waffle iron that’s been sprayed with non-stick spray.   Cook until done – about 10 minutes each.

NOTE:  These can be made ahead of time and then reheated in an 325 oven for about 15 minutes.
NOTE:  For cornbread and bread I used Whole Foods pre-made and pre-cut bags.

Here are some photos from the feast.   Oh and the vegetarian gravy was incredible – recipe from Umami Girl here.


Stuffing Waffles

photo 2 Spread The hostess Thanksgiving Spread photo 25

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