Savory Mustard Chicken And Stuffing Waffles Recipes

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LEFTOVER STUFFING WAFFLES



Leftover Stuffing Waffles image

Use up a whole lot of leftovers by cooking a stuffing-based batter in a waffle iron and topping the waffle with mashed potatoes, gravy and a dollop of cranberry sauce.

Provided by Food Network Kitchen

Time 30m

Yield 2-4

Number Of Ingredients 7

Vegetable oil, for the waffle iron
4 1/2 cups crumbled leftover stuffing
1/4 cup chopped fresh parsley
2 large eggs, beaten
2 cups leftover mashed potatoes, warm
1/2 cup leftover gravy, warm
1/4 cup leftover cranberry sauce

Steps:

  • Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil.
  • Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.
  • Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.

SAVORY MUSTARD CHICKEN AND STUFFING WAFFLES



Savory Mustard Chicken and Stuffing Waffles image

Adding mustard to the chicken coating adds a tang that's amazing with the savory waffles and sweet maple syrup. -John Ginn, Carlisle, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 17

1 package (6 ounces) stuffing mix
4 large eggs
1/4 cup yellow mustard
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
8 boneless skinless chicken thighs (about 2 pounds)
Oil for frying
WAFFLES:
1-3/4 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1-3/4 cups 2% milk
2 large eggs, room temperature
1/2 cup butter, melted
2 teaspoons vanilla extract
Maple syrup

Steps:

  • Prepare stuffing mix according to package directions; cool., Meanwhile, in a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowls. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere., In an electric skillet, heat 1/2 in. oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep warm., Preheat waffle iron. In a large bowl, whisk flour, sugar and baking powder. In another bowl, whisk milk, eggs, butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Stir in prepared stuffing., Bake waffles according to manufacturer's directions until golden brown. Serve with chicken and syrup.

Nutrition Facts : Calories 691 calories, Fat 43g fat (16g saturated fat), Cholesterol 219mg cholesterol, Sodium 1074mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

CHICKEN AND STUFFED WAFFLES



Chicken and Stuffed Waffles image

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 34

Canola oil
1 half chicken breast (4 to 5 ounces), boneless and skinless
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely diced onion (about 1/2 small onion)
1/2 cup finely diced green bell pepper (about 1 medium pepper)
1/2 cup finely diced red bell pepper (about 1 medium pepper)
1/2 teaspoon ground cumin
1 1/2 cups fine cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 3/4 cups whole milk
4 tablespoons melted butter
2 eggs
1 cup plus 3 tablespoons all-purpose flour
2 eggs, whisked
2 cups panko breadcrumbs
3 boneless, skinless chicken breasts, halved horizontally
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
3 cups whole milk
1 tablespoon maple syrup, for serving
Fiery Fieri Hot Sauce, for serving, recipe follows
8 ounces red Fresno chiles (7 or 8 chilies)
1/4 sweet Maui or Vidalia onion, roughly chopped
1 teaspoon kosher salt
1 cup distilled white vinegar
2 teaspoons agave nectar

Steps:

  • For the waffles: Set a medium saute pan over high heat and coat with some canola oil. Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side. Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil. Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions. Mix well, and then remove from the pan and set aside to cool.
  • Preheat a waffle iron. Preheat the oven to 325 degrees F.
  • In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs. Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes. Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
  • For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.
  • Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.

SAVORY STUFFING WAFFLES RECIPE BY TASTY



Savory Stuffing Waffles Recipe by Tasty image

The best part of Thanksgiving dinner might just be the leftovers. These waffles are no exception-leftover stuffing and melty cheddar cheese are crisped in a waffle iron, then topped with maple cranberry sauce. It's an explosion of Thanksgiving flavor like you've never had before!

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 2 waffles

Number Of Ingredients 9

1 cup cranberry sauce
½ cup maple syrup
1 teaspoon kosher salt
3 cups prepared stuffing
2 large eggs, beaten
1 cup shredded cheddar cheese
1 teaspoon kosher salt
nonstick cooking spray, for greasing
waffle iron

Steps:

  • Make the maple cranberry sauce: Add the cranberry sauce, maple syrup, and salt to a blender and blend until smooth. Transfer to a bowl and set aside until ready to use, or store in the refrigerator for up to 1 week.
  • Preheat the waffle iron on medium-high.
  • In a large bowl, mix together the stuffing, eggs, cheddar cheese, and salt.
  • Grease the waffle iron with nonstick spray. Scoop half of the stuffing mixture at a time onto the waffle iron and cook until golden brown and crisp, about 10 minutes.
  • Serve the waffles with the maple cranberry sauce.
  • Enjoy!

Nutrition Facts : Calories 669 calories, Carbohydrate 89 grams, Fat 25 grams, Fiber 1 gram, Protein 22 grams, Sugar 73 grams

WAFFLE STUFFING



Waffle Stuffing image

It was during the holidays I came up with this great stuffing recipe. I was trying many different recipes for many different birds and chops. I was making fried chicken one night, and I thought of chicken and waffles but I was still on this stuffing kick, so I decided to merge the two. By adding frozen waffles into my stuffing, the combination of sweet and savory was a huge hit with my fried chicken and has become one of my favorite side dishes.

Provided by ScottySauce

Categories     Side Dish     Stuffing and Dressing Recipes

Time 1h20m

Yield 12

Number Of Ingredients 15

2 tablespoons butter
¼ cup chopped celery
1 yellow onion, chopped
1 Granny Smith apple - peeled, cored, and chopped
½ teaspoon dried sage
½ teaspoon dried thyme
1 pinch paprika, or to taste
salt and ground black pepper to taste
1 cup chicken stock
1 tablespoon brown sugar
1 tablespoon maple syrup
10 frozen buttermilk waffles, toasted and cut into bite-size pieces
½ cup chopped pecans
¼ cup buttermilk
2 eggs, beaten

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat butter in a large pot over medium-high heat. Saute celery, onion, and apple in the hot butter until softened, 5 to 7 minutes. Stir in sage, thyme, paprika, salt, and pepper. Add chicken broth, brown sugar, and maple syrup; stir to combine and reduce slightly, 3 to 4 minutes. Add waffles and toss until softened, 3 to 4 minutes. Stir in pecans and buttermilk; toss until completely coated. Stir in eggs to bind everything together.
  • Spoon stuffing into a large casserole dish.
  • Bake in the preheated oven until browned, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 19.2 g, Cholesterol 37.2 mg, Fat 8.9 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 2.2 g, Sodium 328.7 mg, Sugar 6.1 g

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