Stuffing Waffle Chicken Sliders (Print Version)

Crispy stuffing waffles sandwich shredded chicken and tangy cranberry mayo for a festive handheld treat.

# What You'll Need:

→ Stuffing Waffles

01 - 4 cups prepared stuffing (homemade or store-bought)
02 - 2 large eggs
03 - 80 ml 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 ground 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 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 - Spoon approximately 1/3 cup of the stuffing mixture onto the waffle iron and cook for 5 to 7 minutes or until golden brown and crisp. Repeat to create eight small waffles. Cool slightly on a wire rack.
04 - Combine shredded chicken, chicken broth, dried thyme, black pepper, and salt in a microwave-safe bowl. Warm gently until heated through.
05 - In a bowl, whisk together mayonnaise, cranberry sauce, Dijon mustard, lemon juice, salt, and pepper until smooth.
06 - Spread a thin layer of cranberry mayo on one waffle. Top with a generous portion of shredded chicken and optional arugula or spinach leaves. Place another waffle on top to complete the slider. Repeat for all.
07 - Serve sliders warm and crispy immediately.

# Additional Tips::

01 -
  • It turns day-old stuffing into something people actually get excited about instead of politely reheating.
  • The waffles stay crispy on the outside while keeping that soft, savory center that makes stuffing comforting.
  • You can make these any time of year without needing a full holiday spread on the table.
  • The cranberry mayo adds a sweet-tart punch that cuts through the richness without feeling heavy.
02 -
  • Don't skip the nonstick spray even on a nonstick waffle iron, because the stuffing has a lot of starch and can stick stubbornly if the surface isn't well-coated.
  • Let the waffles cool on a wire rack instead of stacking them, or they'll steam and lose that crispy texture you worked for.
  • If your stuffing mixture feels too wet, it won't crisp up properly, so add a handful of breadcrumbs or let it sit for a few minutes to absorb the liquid.
03 -
  • Press down firmly but not aggressively on the waffle iron lid, you want contact without squashing the stuffing into a dense puck.
  • If you're using store-bought stuffing mix, add a pinch of extra herbs like sage or rosemary to boost the flavor before cooking.
  • The first waffle is always a test run, so don't worry if it's not perfect, adjust your scoop size or cooking time based on how it turns out.
Go Back