Save to Pinterest Last November, my cousin brought a waffle iron to our kitchen and challenged me to think beyond breakfast. I'd been standing there with leftover stuffing from the night before, a rotisserie chicken cooling on the counter, and suddenly it clicked: what if those fluffy stuffing bits could turn crispy and golden, become actual buns? Twenty minutes later, the first slider came off that iron still steaming, and I watched my family pass them around like they'd just discovered something forbidden. The sweet-tart cranberry mayo sealed it.
I made these for a small dinner party on a rainy December evening, and I remember my friend Sarah biting into one and going completely quiet for a second. Then she asked for the recipe before she'd even finished chewing. There's something about serving someone something they've never had before that changes how they taste it, and these sliders have that unexpected quality that makes people slow down and actually pay attention.
Ingredients
- Prepared stuffing (4 cups): The foundation that gives these waffles their herbed flavor and structural integrity; packaged stuffing works beautifully here because it's already seasoned.
- Large eggs (2): Your binding agent that holds the stuffing mixture together and helps everything set crispy on the outside.
- Chicken broth (1/3 cup for waffles, 2 tbsp for chicken): Keep the moisture level just right so waffles crisp up instead of turning dense.
- Melted butter (2 tbsp): This is what pushes your stuffing waffle into golden territory, adding richness and helping that crucial crispy exterior.
- Nonstick cooking spray: Essential for the waffle iron; skip this and you'll be scraping.
- Cooked shredded chicken (2 cups): Use rotisserie if you're short on time, or poach your own breasts if you want complete control over the seasoning.
- Dried thyme (1/2 tsp): Bridges the gap between the savory stuffing and the chicken, tying the whole thing together.
- Black pepper and salt (1/2 tsp and 1/4 tsp): Simple seasonings that let the chicken's flavor shine through without competing.
- Mayonnaise (1/3 cup): The canvas for your cranberry sauce; use good quality mayo if you can because it makes a noticeable difference.
- Whole berry cranberry sauce (2 tbsp): This is where the holiday magic happens, adding pockets of sweet-tart flavor throughout.
- Dijon mustard (1 tsp): A subtle sharpness that keeps the mayo from being one-dimensional.
- Lemon juice (1/2 tsp): Just enough brightness to wake up all the other flavors without making it taste citrusy.
- Baby arugula or spinach (optional): A peppery green that adds freshness and prevents the slider from feeling too rich.
Instructions
- Get your waffle iron ready:
- Preheat to medium-high and coat generously with nonstick spray. A too-hot iron will brown the outside before the inside cooks through; too cool and you'll get dense waffles instead of crispy ones.
- Build the stuffing base:
- Combine your prepared stuffing, eggs, chicken broth, and melted butter in a large bowl, stirring until everything is evenly moistened. The mixture should hold together when you squeeze it but shouldn't look wet or soupy.
- Waffle magic happens here:
- Scoop about 1/3 cup of the stuffing mixture into the center of your waffle iron and press down firmly. Cook for 5 to 7 minutes until the edges turn golden and you can smell that toasty, slightly nutty aroma. The first one is always a test; watch it carefully.
- Warm your chicken through:
- While waffles cook, mix shredded chicken with the 2 tablespoons broth, thyme, pepper, and salt in a microwave-safe bowl. Heat gently for about 2 minutes, stirring halfway through so it warms evenly without drying out.
- Make the cranberry mayo:
- Whisk together mayo, cranberry sauce, Dijon mustard, lemon juice, and a pinch each of salt and pepper until you have a smooth, spreadable sauce with visible cranberry bits throughout.
- Assemble with intention:
- Spread a thin layer of cranberry mayo on the flat side of one waffle bun, add a generous spoonful of warm chicken, top with a small handful of greens if using, then crown it with another waffle. The mayo acts as a seal that keeps the chicken from sliding around.
- Serve while they're still warm:
- The texture matters here; a warm, crispy stuffing waffle is worlds different from one that's cooled down.
Save to Pinterest What struck me most about these sliders wasn't just how they tasted, but how they became a conversation starter. Everyone wanted to know why someone would put stuffing in a waffle iron, and then suddenly they got it. Food that surprises people tends to mean more somehow.
Why This Works as a Slider
Regular bread gets soft and soggy quickly, especially when it's holding warm chicken and mayo. A stuffing waffle, though, has enough structural integrity to stay crispy on the outside even when filled. The inherent saltiness and herbaceous quality of the stuffing also means you're not fighting bland bread; you're working with a bun that actually wants to be part of the conversation. The smaller size of sliders also lets you taste every element in each bite rather than the bread overwhelming everything.
Variations Worth Trying
This recipe is forgiving in the best way. I've made it with turkey and suddenly it feels authentically Thanksgiving. Some people swap the cranberry mayo for a spicy aioli if they want heat instead of sweetness. One friend added crispy bacon between the layers, and another brushed melted brie on the waffle bun before assembling. The structure stays solid even when you play with the flavors.
Making This Your Own
Once you understand that stuffing makes a viable waffle base, your kitchen options expand. I've experimented with herb variations in the waffle batter, different proteins in the filling, and even vegetarian versions where the chicken becomes sautéed mushrooms and herbs. The formula is flexible, but it starts with respecting the fundamentals.
- Toast your chicken broth gently rather than boiling it to preserve delicate flavors in the filling.
- If you're making these ahead, wrap cooked waffles in foil and reheat them in a toaster oven at 375°F for about 5 minutes to restore crispness before assembling.
- Taste the chicken filling before assembly and adjust seasoning at that moment; salt is your friend here.
Save to Pinterest These sliders remind me that the best dishes often come from accidents, from standing in your kitchen and asking what if instead of following what you've always done. They're proof that sometimes the simplest ideas, like putting holiday stuffing in a waffle iron, can become something people remember.
Recipe FAQs
- → Can I substitute turkey for chicken in this dish?
Yes, turkey works well as a substitute, bringing a classic holiday flavor that complements the stuffing waffles.
- → What is the best way to make the stuffing waffles crispier?
Cooking the waffles until golden in a well-preheated waffle iron and letting them cool on a wire rack helps maintain their crispiness.
- → How can I make this dish gluten-free?
Use a gluten-free stuffing mix to prepare the waffles, ensuring the rest of the ingredients are free from gluten contamination.
- → Is it possible to prepare components ahead of time?
The stuffing waffle batter can be mixed ahead and cooked just before serving; shredded chicken and cranberry mayo can also be prepared in advance.
- → Can I add extra flavor to these sliders?
Adding cheese slices or pickled onions inside the sliders enhances flavor and adds interesting texture.