Stuffing Waffle Chicken Sliders (Printable Version)

Crispy stuffing waffles sandwich tender 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 - 30 ml melted butter
05 - Nonstick cooking spray

→ Chicken Filling

06 - 2 cups cooked shredded chicken breast (rotisserie or poached)
07 - 30 ml 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

# Steps to Follow:

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 mixture is moist but not soggy.
03 - Scoop 1/3 cup portions of stuffing mixture into waffle iron. Cook for 5 to 7 minutes until waffles are golden and crisp. Repeat to make 8 waffles. Transfer to a wire rack to cool slightly.
04 - In a microwave-safe bowl, combine shredded chicken, chicken broth, dried thyme, black pepper, and salt. Warm until heated through, stirring occasionally.
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. Add a generous spoonful of warm chicken filling and optional arugula or spinach leaves. Top with another waffle to form a slider. Repeat for all sandwiches.
07 - Serve sliders immediately while waffles remain warm and crisp.

# Additional Tips::

01 -
  • The stuffing waffle is essentially the best part of Thanksgiving dinner turned into an edible bun.
  • These come together faster than you'd think, and they genuinely impress people without making you look like you spent all day cooking.
  • They're crispy when warm and equally delicious cold the next day, making them perfect for leftovers.
02 -
  • Don't oversaturate the stuffing mixture—it should feel like cake batter, not soup, or your waffles will steam instead of crisp.
  • The waffle iron is your friend here; it does in minutes what would take much longer in an oven, and you get that impossible crunch you simply can't fake.
03 -
  • If your waffle iron has a crumb tray, empty it between batches to avoid burnt bits flavoring your next waffles.
  • Don't skip the resting time on the wire rack—it lets steam escape and keeps the waffles crisper for longer.
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