Pin The first time I made these, it was purely accidental—I'd overestimated the stuffing for a holiday dinner and refused to waste it, so I started crumbling the leftovers into an egg mixture on a whim. My waffle iron had been gathering dust for months, but something about the crispy, savory potential drew me to it. Twenty minutes later, I was standing in my kitchen amazed at what golden, savory waffles could become when paired with tender chicken and a tart-sweet cranberry mayo. It felt like finding a new way to celebrate a meal I thought I already knew.
I remember making a double batch of these for my sister's casual Thanksgiving potluck, worried they'd be seen as gimmicky until I watched everyone abandon their forks to eat them with their hands, standing up, genuinely delighted. Someone asked for the recipe before dessert was served, and that's when I knew this wasn't just a clever use of leftovers—it had become something people actually craved.
Ingredients
- Prepared stuffing (4 cups): Use good-quality stuffing mix or homemade—it's the structural backbone of your waffle, so don't skimp on flavor here.
- Large eggs (2): These act as the binder, holding everything together without making the waffles dense.
- Chicken broth (1/3 cup for waffles, 2 tbsp for chicken): Keeps the mixture moist without tipping into soggy territory; use warm broth for better absorption.
- Melted butter (2 tbsp): Adds richness and helps the waffles crisp up beautifully on the outside.
- Nonstick cooking spray: Essential for release; even if your waffle iron is non-stick, this prevents any sticking mishaps.
- Cooked, shredded chicken breast (2 cups): Rotisserie chicken is a true shortcut that delivers superior flavor compared to plain poached chicken.
- Dried thyme (1/2 tsp): Brings an earthy, autumnal note that ties the entire dish together.
- Mayonnaise (1/3 cup): The base of your sauce; use full-fat mayo for the silkiest results.
- Whole berry cranberry sauce (2 tbsp): Don't use the jellied version—whole berries add texture and authentic tartness.
- Dijon mustard (1 tsp): Adds subtle complexity and prevents the sauce from feeling one-dimensional.
- Lemon juice (1/2 tsp): A tiny splash brightens everything, balancing sweetness and salt.
- Baby arugula or spinach (1/2 cup, optional): The greens add a peppery freshness and a slight textural contrast to every bite.
Instructions
- Set your stage and prep:
- Preheat your waffle iron to medium-high heat and give it a light coat of nonstick spray—this step matters more than you'd think for crispy, golden results. Grab all your ingredients and line up a wire rack nearby; you'll thank yourself when the waffles come out hot and need a place to rest.
- Build your waffle batter:
- In a large bowl, combine the prepared stuffing, eggs, chicken broth, and melted butter, stirring until everything is evenly moistened but still textured. You're looking for a consistency that holds together when you scoop it, never mushy or falling apart.
- Cook the waffles:
- Scoop about 1/3 cup of stuffing mixture into the preheated waffle iron and press gently—you want contact with both sides. Let it cook for 5–7 minutes, watching for the steam to stop releasing and the edges to turn golden; this is your signal that the waffle has crisped up inside and out. Repeat until all eight waffles are golden and set on the rack to cool slightly.
- Warm the chicken gently:
- While the waffles cook, combine the shredded chicken, chicken broth, thyme, black pepper, and salt in a microwave-safe bowl. Heat it for 1–2 minutes until warmed through, stirring halfway—you want it hot enough to be comforting but not so long that it dries out.
- Create the cranberry mayo magic:
- In a small bowl, whisk together the mayonnaise, whole berry cranberry sauce, Dijon mustard, lemon juice, and a pinch each of salt and pepper. The mixture should be smooth with visible flecks of cranberry throughout, never broken or separated.
- Assemble with intention:
- Take one waffle and spread a thin layer of cranberry mayo across its surface—resist the urge to overload or it'll seep out. Layer on a generous spoonful of warm chicken, then add a small handful of arugula or spinach if you're using it, and cap with another waffle.
- Serve right away:
- These are best enjoyed immediately while the waffles are still warm and crispy on the outside; the contrast with the soft, savory filling is what makes them special.
Pin There's a particular satisfaction in watching someone bite into one of these sliders for the first time—the moment when they realize the crispy waffle exterior is doing the heavy lifting, holding everything together while delivering real texture. It's become the kind of dish that bridges casual and special, humble and impressive, which feels exactly right for how food should make us feel.
Flavor Combinations That Work
Beyond the classic cranberry-chicken pairing, I've discovered that the stuffing waffle is remarkably versatile. Shredded turkey with a cilantro-lime mayo feels fresh and bright, while roasted vegetables and a creamy herb spread turn it vegetarian without losing substance. The key is balancing richness with something tart or herbaceous—the waffle's inherent richness demands it.
Making These Ahead
I've learned the hard way that these waffles don't freeze particularly well once filled, but the components are incredibly make-ahead friendly. You can bake the waffle buns the morning of serving and reheat them in a toaster oven for 2–3 minutes to restore crispness, shred your chicken a day in advance, and mix your cranberry mayo hours ahead. Assembly takes just five minutes when guests arrive, turning last-minute entertaining into something genuinely relaxed.
Scaling and Serving Wisdom
A single batch yields eight sliders, which feels like the perfect amount for a small gathering or a generous meal for four people. When I've doubled the recipe for larger crowds, I've discovered that cooking the waffles in batches and keeping them warm on a sheet in a low oven (250 degrees) keeps them crispy longer than stacking them. The cranberry mayo is equally easy to scale, and honestly, it's worth making extra because it's genuinely good on turkey sandwiches the next day.
- For a gluten-free version, use certified gluten-free stuffing mix and verify your mayo brand doesn't contain hidden gluten.
- A thin slice of sharp cheddar melted between the waffle and chicken filling adds a subtle richness that feels intentional rather than overdone.
- These sliders are excellent cold the next day, which makes them ideal for meal prep or packed lunches if you have leftovers.
Pin These sliders remind me that the best dishes often emerge from constraint and creativity working together—using what you have in new ways, taking inspiration from the season, and refusing to let leftovers feel like defeat. They're the kind of food that brings people together without fuss, which is the only kind worth making.
Recipe Questions
- → Can I substitute turkey for chicken in this dish?
Yes, using turkey instead of chicken enhances the classic Thanksgiving flavor while maintaining the dish's overall taste and texture.
- → How do I make the stuffing waffles crispy?
Cooking the stuffing mixture in a preheated waffle iron until golden brown ensures a crispy exterior with a moist interior.
- → Are there options for gluten-free versions?
Using a gluten-free stuffing mix allows you to enjoy this dish without gluten while keeping the desired texture.
- → What can I add for extra flavor?
Including a thin slice of cheese or pickled onions adds complexity and a subtle tang to each slider.
- → How should leftovers be reheated to retain crispiness?
Reheat stuffing waffles in a toaster oven to restore their crisp texture without drying out the filling.