Stuffing Waffle Chicken Sliders (Print)

Crispy stuffing waffles hold tender shredded chicken and tangy cranberry mayo for a flavorful bite.

# Ingredients:

→ 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 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 black pepper, to taste

→ Optional Garnishes

16 - 1/2 cup baby arugula or baby spinach

# Directions:

01 - Preheat the waffle iron to medium-high heat and lightly coat using nonstick spray.
02 - In a large bowl, combine prepared stuffing, eggs, chicken broth, and melted butter until mixture is moist but not soggy.
03 - Scoop approximately 1/3 cup of the mixture per waffle and cook in the waffle iron for 5 to 7 minutes, or until golden and crisp. Repeat to prepare 8 waffles and cool slightly on a wire rack.
04 - In a microwave-safe bowl, mix shredded chicken, chicken broth, dried 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 optional arugula or spinach leaves. Cap with another waffle. Repeat for all sliders.
07 - Serve immediately while warm and crispy.

# Expert Tips:

01 -
  • The crispy-on-the-outside, moist-on-the-inside waffle buns stay structural even when loaded with chicken, unlike bread that falls apart.
  • Cranberry mayo adds brightness and a whisper of tartness that cuts through the richness without needing elaborate sauces.
  • Turns leftover stuffing and rotisserie chicken into something fancy enough for guests but quick enough for a Tuesday dinner.
02 -
  • The difference between a soggy waffle and a crispy one comes down to the ratio of broth to stuffing—add it gradually and stop when the mixture looks moist, not wet.
  • Don't skip the wire rack cooling step; letting the waffles sit for even 90 seconds allows the steam to escape and the exterior to crisp further, creating that satisfying texture contrast.
  • If your waffle iron doesn't seal the edges well, press down gently but firmly for the first minute to help them fuse together, or they'll separate when you try to remove them.
03 -
  • Keep your waffle iron temperature consistent; if you're getting burnt edges but a soft center, lower the heat slightly and extend the cooking time by a minute or two.
  • Toast your arugula or spinach with a tiny bit of lemon juice and salt before layering it in; it wilts slightly and clings to the chicken rather than sliding around.
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