Stuffing Waffle Chicken Sliders (Printable)

Crispy stuffing waffles paired with tender chicken and tangy cranberry mayo for a festive handheld delight.

# Ingredient list:

→ 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

# How to Make It:

01 - Preheat the waffle iron to medium-high heat and lightly coat with nonstick cooking spray.
02 - In a large bowl, combine prepared stuffing, eggs, chicken broth, and melted butter. Stir until the mixture is moist but not soggy.
03 - Scoop approximately 1/3 cup of the stuffing mixture onto the waffle iron. Cook for 5 to 7 minutes, or until golden brown and crisp. Repeat to make eight small waffles. Transfer to a wire rack to cool slightly.
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 black pepper until smooth.
06 - Spread a thin layer of cranberry mayo on one waffle. Top with a generous portion of shredded chicken and a few leaves of arugula or spinach if desired. Cover with another waffle. Repeat for all sliders.
07 - Serve immediately while waffles are warm and crisp.

# Expert Suggestions:

01 -
  • It transforms leftover stuffing into something people will request year-round, not just during the holidays.
  • The cranberry mayo adds a sweet-tart layer that balances the richness without feeling heavy.
  • These sliders hold together beautifully and never get soggy, even when you make them ahead.
02 -
  • Do not open the waffle iron too early or the stuffing will stick and tear apart, leaving you with a mess instead of a crisp waffle.
  • If your stuffing mixture feels too dry, add another tablespoon of broth, because a slightly moist batter makes all the difference in texture.
  • Let the waffles cool on a wire rack for a minute or two so steam can escape and they stay crispy instead of getting soft.
03 -
  • Press the waffle iron lid down firmly but gently when you first close it, so the stuffing spreads evenly and cooks through without gaps.
  • Make extra waffles and freeze them in a single layer, then reheat straight from the freezer for a quick weeknight meal that tastes just as good as the first time.
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