Stuffing Waffle Chicken Sliders (Print-Friendly)

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

# What You'll Need:

→ Stuffing Waffles

01 - 4 cups prepared stuffing (homemade or store-bought)
02 - 2 large eggs
03 - 1/3 cup 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 spray.
02 - In a large bowl, mix prepared stuffing, eggs, chicken broth, and melted butter until moist but not soggy.
03 - Scoop approximately 1/3 cup of stuffing mixture per waffle into the waffle iron. Cook for 5 to 7 minutes until golden and crisp. Repeat to yield eight small waffles. Cool slightly on a wire rack.
04 - Combine shredded chicken, chicken broth, thyme, black pepper, and salt in a microwave-safe bowl. Warm gently until heated through.
05 - 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 spoonful of shredded chicken and optional arugula or spinach. Cap with a second waffle. Repeat for all sliders.
07 - Serve immediately while warm and crispy.

# Expert Advice:

01 -
  • Stuffing waffles are crispy on the outside and tender within, eliminating the bread search entirely.
  • The cranberry mayo brings a tangy sweetness that feels fancy enough for company yet easy enough for a weeknight.
  • These sliders genuinely taste like a holiday meal you can eat with your hands.
02 -
  • The stuffing mixture must be moist enough to bind but not so wet that it falls apart in the waffle iron—practice on the first waffle and adjust by adding a splash more broth if needed.
  • Don't skip the cooling step on a wire rack; it's what transforms a soft waffle into a crispy vessel that won't fall apart under the weight of the filling.
03 -
  • Medium-high heat on your waffle iron is the magic setting; too high burns the outside before the inside cooks through, too low and you'll never achieve that signature crispness.
  • Make the cranberry mayo while your waffles cook so everything comes together warm and fresh, not as an afterthought that's lost its temperature.
Return