Stuffing Waffle Chicken Sliders (Print Version)

Crispy stuffing waffles pair with tender shredded chicken and cranberry mayo for a festive treat.

# What You'll Need:

→ Stuffing Waffles

01 - 4 cups prepared stuffing (homemade or store-bought)
02 - 2 large eggs
03 - 1/3 cup chicken broth
04 - 2 tablespoons melted butter
05 - Nonstick cooking spray

→ Chicken Filling

06 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
07 - 2 tablespoons chicken broth
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon ground black pepper
10 - 1/4 teaspoon salt

→ Cranberry Mayo

11 - 1/3 cup mayonnaise
12 - 2 tablespoons whole berry cranberry sauce
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon lemon juice
15 - Salt and ground black pepper, to taste

→ Optional Garnishes

16 - 1/2 cup baby arugula or baby spinach

# How to Make It:

01 - Preheat waffle iron to medium-high heat and lightly coat with nonstick cooking spray.
02 - Combine prepared stuffing, eggs, chicken broth, and melted butter in a large bowl. Mix until moist but not soggy.
03 - Scoop 1/3 cup of stuffing mixture per waffle and press into waffle iron. Cook 5 to 7 minutes until golden and crisp. Repeat to make 8 waffles. Cool slightly on a wire rack.
04 - In a microwave-safe bowl, combine shredded chicken, chicken broth, thyme, black pepper, and salt. Warm gently until heated through.
05 - Whisk together mayonnaise, cranberry sauce, Dijon mustard, lemon juice, salt, and pepper until smooth.
06 - Spread a thin layer of cranberry mayo on one waffle. Top with shredded chicken and arugula or spinach if desired. Cap with another waffle. Repeat for remaining sliders.
07 - Serve sliders immediately while warm and crispy.

# Additional Tips::

01 -
  • The stuffing waffles get impossibly crispy on the outside while staying tender inside, making them infinitely better than regular bread.
  • You can assemble these in minutes once everything is prepped, perfect for weeknight dinners or feeding a crowd.
  • The tangy-sweet cranberry mayo is absolutely craveable and works with both chicken and turkey.
02 -
  • Don't skip the cooling step on the wire rack after pulling waffles from the iron, or they'll steam themselves into sogginess while sitting in a pile.
  • The stuffing mixture should be moist enough to hold together but not wet. If you overmix or add too much broth, they'll stick to the iron and fall apart.
03 -
  • Always use a waffle iron with a nonstick surface, or spray generously between each waffle, because stuffing mixture is stickier than typical waffle batter.
  • Make the cranberry mayo while the waffles cook so everything comes together warm and fresh, which makes a real difference in how the whole thing tastes.
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