Stuffing Waffle Chicken Sliders (Printable)

Crispy stuffing waffles paired with tender chicken and a tart cranberry mayo for a festive bite.

# 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 tbsp melted butter
05 - Nonstick cooking spray

→ Chicken Filling

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

→ Cranberry Mayo

11 - 1/3 cup mayonnaise
12 - 2 tbsp whole berry cranberry sauce
13 - 1 tsp Dijon mustard
14 - 1/2 tsp 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, mix the prepared stuffing with eggs, chicken broth, and melted butter until moist but not soggy.
03 - Scoop about 1/3 cup of mixture per waffle and cook in the waffle iron for 5 to 7 minutes until golden and crisp. Repeat to make 8 waffles and let cool slightly on a wire rack.
04 - Combine shredded chicken, chicken broth, thyme, black pepper, and salt in a microwave-safe bowl; warm gently until heated through.
05 - Whisk mayonnaise, cranberry sauce, Dijon mustard, lemon juice, salt, and pepper until smooth.
06 - Spread cranberry mayo on one waffle, top with shredded chicken and optional greens, then cap with a second waffle. Repeat for all sliders.
07 - Serve sliders immediately while warm and crisp.

# Expert Advice:

01 -
  • The waffle iron transforms ordinary stuffing into something impossibly crispy on the outside while staying tender within.
  • These feel fancy enough to serve at a dinner party but come together in about an hour with mostly hands-off cooking.
  • The tangy-sweet cranberry mayo with hints of mustard and lemon ties the whole thing together in a way that makes people ask for the recipe.
02 -
  • The stuffing mixture has a narrow sweet spot for moisture. Too wet and your waffles fall apart; too dry and they come out dense. If your mixture seems off, add broth one tablespoon at a time until it feels right.
  • Don't open the waffle iron too early thinking it's done. Wait until it releases easily and the outside is genuinely golden. A pale waffle tastes steamed, not crispy.
  • The cranberry mayo should be made just before assembly so the flavors feel fresh. If it sits for hours, the tartness mellows and the colors separate slightly.
03 -
  • Make sure your waffle iron is truly preheated and hot before you start cooking. A waffle iron that isn't hot enough produces dense, pale waffles that never crisp up properly no matter how long you cook them.
  • If you're cooking multiple batches for a crowd, keep the finished waffles warm on a wire rack in a 200-degree oven so they stay crispy but stay ready to assemble at a moment's notice.
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