Save to Pinterest Last November, I was standing in my kitchen at 6 PM, staring at a half-empty container of leftover stuffing and wondering what to do with it when inspiration struck: what if I could crisp it up in the waffle iron? Twenty minutes later, I had golden, crunchy stuffing waffles cooling on a rack, and I couldn't stop grinning. The idea of turning that Thanksgiving staple into the perfect slider bun felt both ridiculously simple and genuinely genius, especially once I piled on some shredded chicken and that tangy cranberry mayo.
I made these for a casual Sunday gathering with friends who were skeptical until they took that first bite and went silent—the good kind of silent. One friend asked for the recipe before dessert was even served, which told me everything I needed to know about whether these were keepers.
Ingredients
- Prepared stuffing (4 cups): Use store-bought or homemade; store-bought actually works best here because the texture is already fine-tuned to bind without falling apart in the waffle iron.
- Eggs (2 large): These act as the glue that holds everything together and helps create that crispy exterior when the stuffing hits the heat.
- Chicken broth (1/3 cup, plus 2 tbsp more for filling): This keeps the mixture moist enough to press into the waffle iron without drying out as it cooks.
- Melted butter (2 tbsp): Adds richness and helps with browning, so don't skip this step even if you're tempted.
- Cooked, shredded chicken (2 cups): Rotisserie chicken is your friend here—it's already tender and saves you cooking time, though poached works beautifully too.
- Dried thyme (1/2 tsp): This small amount adds an herbaceous depth that makes the filling taste like actual home cooking.
- Cranberry sauce (2 tbsp whole berry): The whole berries give you bursts of tart sweetness; don't use the jellied kind or you'll lose that texture.
- Mayonnaise (1/3 cup): The creamy base that lets the cranberry and Dijon shine without overpowering the delicate chicken filling.
- Dijon mustard (1 tsp): Just enough to add a sophisticated tang that keeps the sauce from being too sweet.
- Baby arugula or spinach (1/2 cup, optional): The peppery greens cut through the richness and add a fresh contrast that makes these feel lighter than they actually are.
Instructions
- Get your waffle iron ready:
- Preheat to medium-high heat and coat with nonstick spray; this is the only way to guarantee those waffles don't stick and break apart when you try to extract them. Trust me, I learned this the hard way the first time.
- Mix the stuffing base:
- Combine your prepared stuffing with eggs, chicken broth, and melted butter in a large bowl, stirring until everything is evenly moistened but not soggy. The texture should be slightly damp, like wet sand, not like porridge.
- Waffle and crisp:
- Scoop about 1/3 cup of stuffing mixture into each waffle iron section and press down gently; cook for 5–7 minutes until golden and crispy on the outside. You'll know it's ready when the steam slows down and the edges start pulling away from the iron.
- Warm the chicken:
- While the waffles cook, combine your shredded chicken with broth, thyme, pepper, and salt in a microwave-safe bowl and heat gently until warmed through. Microwaving keeps it tender; a stovetop works too if you keep the heat low and stir occasionally.
- Make the cranberry mayo:
- Whisk together mayonnaise, whole berry cranberry sauce, Dijon mustard, and lemon juice until smooth and combined. Taste it and adjust the salt and pepper; this sauce should taste bold enough to be memorable but balanced enough to not overshadow the chicken.
- Assemble your sliders:
- Spread a thin layer of cranberry mayo on one warm waffle, top with a generous spoonful of chicken, add a small handful of arugula if you like, then cap with another waffle. The warmth of the waffles will slightly soften the mayo and help everything meld together.
- Serve right away:
- These are best eaten while the waffles still have that crispy exterior; any waiting and they start to soften as the steam releases.
Save to Pinterest What I didn't expect was how this dish would become a fixture at small gatherings—the kind of thing people started requesting. It hits that perfect sweet spot between being easy enough for a Tuesday night dinner but polished enough to feel intentional, like you actually planned something memorable instead of just raiding your leftovers bin.
Why This Twist on Sliders Works
The genius of using stuffing waffles instead of traditional buns is that you're essentially building a slider that already tastes like dinner, complete with herbs, butter, and that savory-salty depth that comes from quality stuffing. The structural integrity is another win—these waffles hold up to moist fillings without falling apart like soft bread would, and they stay crispy on the outside even as you eat. It's the kind of simple hack that makes you wonder why we don't make every slider this way.
Making It Your Own
Once I mastered the basic formula, I started experimenting with small variations that kept things interesting without changing the core magic. Sometimes I'll add a paper-thin slice of aged cheddar between the waffle and chicken for richness, or layer in a few pickled onions for a sharp, bright contrast. I've also made these with shredded turkey instead of chicken around Thanksgiving, which feels even more seasonally appropriate if you want to lean into that holiday vibe.
Storage and Reheating Tips
The stuffing waffles actually reheat beautifully if you want to make them ahead—just pop them in a toaster oven at 350°F for a few minutes until they're crispy again. I like to store the waffles and filling separately and assemble just before serving so nothing gets soggy, which adds maybe two minutes to dinner but makes all the difference in texture.
- Stuff and serve fresh for the crispiest, most memorable experience.
- If you're meal-prepping, store waffles in an airtight container for up to three days and reheat gently before assembling.
- The cranberry mayo can be made up to two days ahead and actually tastes better as the flavors meld together overnight.
Save to Pinterest These sliders have become one of those recipes I return to when I want to feel like I've done something thoughtful without actually spending hours in the kitchen. There's something deeply satisfying about taking familiar ingredients and turning them into something that feels unexpectedly special.
Recipe FAQs
- → How do I make the stuffing waffles crispy?
Cook the stuffing mixture in a preheated waffle iron coated with nonstick spray for 5–7 minutes, until golden and crisp on the outside.
- → Can I substitute turkey for chicken in this dish?
Yes, turkey works well as a flavorful alternative to chicken, especially for a classic holiday twist.
- → What is the best way to warm the shredded chicken filling?
Gently warm the shredded chicken with broth and seasoning in the microwave or a small saucepan until heated through without drying out.
- → How can I make this dish gluten-free?
Use a gluten-free stuffing mix when making the stuffing waffles to accommodate gluten sensitivities.
- → What garnishes complement these waffles and chicken layers?
Fresh baby arugula or baby spinach adds a subtle peppery note and vibrant color, enhancing the overall flavor balance.