Save I was staring at a container of leftover stuffing one November afternoon, already tired of reheating it the same way, when I spotted my waffle iron shoved in the back of the cabinet. The idea felt ridiculous at first, but I pressed a scoop of stuffing into the hot iron anyway. When I lifted the lid and saw those golden, crispy edges, I knew I'd stumbled onto something worth keeping. That same night, I built my first slider with shredded chicken and a quick cranberry mayo, and it disappeared faster than any traditional leftover plate ever had.
I made these for a small gathering the weekend after Thanksgiving, mostly because I had way too much stuffing and not enough patience for plain leftovers. My friend picked one up, took a bite, and then immediately reached for another before she'd even finished the first. That moment made me realize this wasn't just a clever way to use leftovers, it was actually something I'd want to make from scratch.
Ingredients
- Prepared stuffing: This is the foundation of your waffle, and it works whether you made it from scratch or grabbed a box mix, just make sure it's well-seasoned because the flavor carries through.
- Eggs: They bind the stuffing together so it holds its shape in the waffle iron without falling apart when you lift the lid.
- Chicken broth: A little moisture keeps the stuffing from drying out during cooking, and it adds another layer of savory depth.
- Melted butter: This helps the edges crisp up beautifully and adds richness that makes each bite feel indulgent.
- Shredded chicken breast: Rotisserie chicken is your best friend here, it's already tender and flavorful, saving you time and effort.
- Dried thyme: It brings an earthy, slightly floral note that complements both the stuffing and the chicken.
- Mayonnaise: The creamy base for your sauce, and it clings to the chicken without sliding off the waffle.
- Whole berry cranberry sauce: Those little bursts of tartness cut through the richness and remind you why cranberries and poultry belong together.
- Dijon mustard: Just a touch adds sharpness and keeps the mayo from tasting flat.
- Lemon juice: Brightens everything up and balances the sweetness of the cranberry sauce.
- Baby arugula or baby spinach: A handful of greens adds a peppery freshness and a bit of color that makes the sliders look more alive.
Instructions
- Heat the waffle iron:
- Set it to medium-high and give it a good spray with nonstick cooking spray, even if it's nonstick, because stuffing can be sticky. You want it hot enough to crisp the outside without burning it before the inside sets.
- Mix the stuffing base:
- Combine your stuffing, eggs, chicken broth, and melted butter in a large bowl, stirring until everything is evenly coated and the mixture feels moist but not soupy. If it looks too dry, add a splash more broth.
- Cook the waffles:
- Scoop about 1/3 cup of the mixture onto the center of the waffle iron and close the lid gently but firmly. Let it cook for 5 to 7 minutes, resisting the urge to peek early, until the waffle is golden and crisp enough to lift cleanly.
- Warm the chicken:
- Toss your shredded chicken with a bit of broth, thyme, pepper, and salt in a microwave-safe bowl, then heat it gently until it's warmed through. This step keeps the chicken juicy and prevents it from drying out against the hot waffle.
- Make the cranberry mayo:
- Whisk together the mayo, cranberry sauce, Dijon, lemon juice, salt, and pepper until smooth and slightly pink. Taste it and adjust the seasoning if it needs more tang or sweetness.
- Assemble the sliders:
- Spread a thin layer of cranberry mayo on one waffle, pile on a generous spoonful of chicken, tuck in a few leaves of arugula if you like, and top with another waffle. Press down gently so everything holds together but the waffle stays crisp.
- Serve immediately:
- These are best when the waffles are still warm and crunchy, so plate them up right away. If you need to hold them, keep the waffles separate from the fillings until you're ready to eat.
Pin it One evening, I packed a few of these sliders for a potluck, not sure if people would get it or just politely take one. By the time I looked up, the plate was empty and someone was asking if I'd brought more. That's when I realized this recipe had crossed over from a fun experiment to something people genuinely wanted to make themselves.
How to Store and Reheat
You can keep the cooked stuffing waffles in an airtight container in the fridge for up to three days, but store them separately from the chicken and sauce to keep them from getting soggy. When you're ready to eat, pop the waffles in a toaster oven or regular oven at 350 degrees for about five minutes to bring back the crispiness. The chicken and cranberry mayo can be stored together or separately, just give the chicken a quick reheat in the microwave before assembling.
Ways to Make It Your Own
I've swapped the chicken for turkey when I have it on hand, and the flavor leans even more Thanksgiving without changing anything else. A thin slice of melted brie or white cheddar tucked into the slider adds a creamy richness that makes it feel fancier. If you like a little heat, a few dashes of hot sauce in the cranberry mayo wakes everything up without overwhelming the other flavors.
What to Serve Alongside
These sliders are rich enough to stand alone, but a simple green salad with a light vinaigrette balances the plate nicely. Roasted sweet potato wedges or a handful of kettle chips add a salty crunch that complements the savory waffles. If you're serving these at a party, a tray of pickles or pickled vegetables gives guests something bright and tangy to nibble between bites.
- Keep a small bowl of extra cranberry mayo on the side for people who want to add more.
- If you're making a big batch, set up an assembly station so guests can build their own sliders.
- Leftover waffles freeze surprisingly well, just reheat them straight from the freezer in a toaster oven.
Pin it There's something satisfying about turning a side dish into the main event, and these sliders do exactly that with almost no fuss. They've become my go-to whenever I want comfort food that feels a little bit clever.
Frequently Asked Questions
- → How do I make the stuffing waffles crispy?
Cook the stuffing mixture in a preheated waffle iron sprayed with nonstick spray. Press firmly and cook until the waffles turn golden brown and crisp, about 5–7 minutes per batch.
- → Can I substitute turkey for the chicken filling?
Yes, turkey works well as a substitute for shredded chicken, offering a classic holiday flavor that complements the stuffing waffles and cranberry mayo.
- → What are good garnishes to add on these sliders?
Fresh baby arugula or spinach leaves add a peppery, leafy contrast. You can also add thin slices of cheese or pickled onions for extra flavor.
- → Is there a way to make these gluten-free?
Use a gluten-free stuffing mix to prepare the waffles. Ensure all other ingredients are gluten-free to maintain the dietary preference.
- → How should I store leftovers to keep them crisp?
Store the waffles and chicken separately in airtight containers. Reheat the waffles in a toaster oven to restore crispiness before assembling.
- → What spices enhance the chicken filling?
Dried thyme, black pepper, and a touch of salt bring out savory notes in the shredded chicken without overpowering the other ingredients.