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| Stuffing Waffle |
"Best the day after Thanksgiving, but really, why not make these anytime?! Serve with turkey gravy or maple syrup."
Ingredients :
- 1/2 cup butter
- 1 1/2 pounds ground Italian sausage
- 1 (16 ounce) package mushrooms, sliced
- 1 large onion, diced
- 1 cup chopped celery
- 2 cloves garlic, diced
- 1 tablespoon dried Italian seasoning
- 3 eggs
- 1 loaf bread, cubed
- 1 quart chicken stock
Instructions :
| Prep : 20M | Cook : 8M | Ready in : 48M |
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- Melt butter in a large skillet over medium heat. Add sausage; fry until just beginning to brown, 3 to 5 minutes. Add mushrooms, onion, celery, garlic, and Italian seasoning. Cook and stir until soft, about 10 minutes. Pour mixture into a large bowl; let cool, about 5 minutes.
- Stir eggs into the sausage-mushroom mixture. Add bread cubes and 1/2 the chicken stock; stir until stuffing is well combined and moist. Add more chicken stock if necessary.
- Preheat a Belgian waffle iron according to manufacturers' instructions. Fill with stuffing mixture; cook until crisp and heated through, about 10 minutes. Repeat with remaining stuffing.
Notes :
- Dried stuffing mix can be substituted for the loaf of bread.
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