Waffle, Maple & Sausage Stuffing
 
Prep time
Cook time
Total time
 
Belgian waffles, sausage and maple syrup made into the best breakfast themed stuffing ever.
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Serves: 10-12 as a side
Ingredients
  • 10-15 waffles (I used 10 large Belgian waffles, which is about 8 cups), cubed into 1-inch pieces
  • 2 pounds breakfast sausage (think Jimmy Dean’s – this is America!)
  • 2 tablespoons unsalted butter
  • 2 onions, finely chopped
  • 5 stalks celery, thinly sliced
  • 4 cloves garlic, finely minced
  • 1 cup walnuts, roughly chopped
  • 1 cup dried cranberries
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon ground sage
  • 4-5 cups chicken stock (or go nuts and do half chicken stock, half apple cider)
  • 1 cup maple syrup, plus more for drizzling
  • 3 tablespoons unsalted butter, finely cubed
  • Sea salt, for sprinkling
Instructions
  1. Use your favorite waffle recipe to make your waffles, or buy frozen Belgian waffles. Cook them according to the package directions. Preheat your oven to 400 degrees F, cube the waffles into bite-size pieces, then place on two baking sheets and toast in the oven for 10-15 minutes until crisp and toasty. Allow to cool completely.
  2. In a heavy bottomed pan, crumble in your sausage and turn the heat to medium-high. Cook the sausage, breaking it up with a wooden spoon, until lightly browned and cooked through. Remove sausage from the pan and place on a plate lined with paper towels to drain. Add in 2 tablespoons of unsalted butter over medium heat, then add in the chopped onions and celery. Cook until softened, about 5-6 minutes, then add the garlic and cook for another minute or so, until fragrant. Remove from heat.
  3. In a large bowl, toss together the toasted waffle cubes, sausage, onion mixture, walnuts, cranberries, salt, thyme, sage, and 4 cups of chicken stock. Toss together, and add another cup of chicken stock if necessary. Pour in the maple syrup and toss to combine.
  4. Press the stuffing into a well buttered 9 x13-inch pan (if you have extra, divide the stuffing between the 9x13-inch pan and an 8x8-inch pan) and drizzle with additional maple syrup and a sprinkle of sea salt. Bake at 400 degrees F for 15-20 minutes, until golden and crispy. You may need an additional 5 minutes or so, depending on your oven.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2013/11/19/waffle-maple-sausage-stuffing/