As I was trying to come up with a recipe for the Thanksgiving season, I was listening one of the Thanksgiving episodes of one of my new favorite podcasts BBQ Radio Network, when one of the hosts, Andy Groneman mentioned two magical words: “stuffing waffles”. Andy Groneman is a second generation pitmaster who won hundreds of awards including 25 grand champions and was named the reserve grand champion at 2008 American Royal, which is considered by many to be the World Series of BBQ.
As many of you know, I am the pitmaster of the kosher BBQ team 5 Dudes and A Vegetarian. I had the privilege of cooking next to Andy at the KC Kosher BBQ Festival. Not only is he a great cook, but he is an all around good guy. Once I heard Andy mention stuffing waffles, I knew I needed to make them so I reached out to Andy to make sure he was OK with me borrowing his idea. I highly recommend his podcast if you are interested in anything BBQ related. Please check it out, subscribe via your favorite podcast player, and leave them a nice review.
This may reach you a little too late for Thanksgiving. That being said, there is no rule that says you can’t have stuffing the rest of the year. Also, making your stuffing into waffles is a great way to use up leftover stuffing that maybe didn’t sell so well at your dinner table. Stuffing waffles can also be used as bread for leftover turkey sandwiches. Finally, if you don’t have a waffle iron, you can form these into patties and fry them. Sort of like a Thanksgiving latke.
Don’t forget to check out some of out other Thanksgiving recipes:
A crispy take on a holiday classic
- 6 Slices (Beef) Bacon
- 6 Large Onions Diced
- 3 Ribs Celery Sliced
- 8 oz Sliced Mushrooms Washed and Stems Removed
- 3 Cloves Garlic minced
- 3 Cups 1" Bread Cubes Left out to stale for a day and lightly toasted in the oven
- 3 Large Eggs Beaten
- 2 Cups Chicken or Vegetable Stock
- 2 tbsp Dried Sage
- Vegetable Oil For sauteing
- Cooking Spray To stop your waffles from sticking to the waffle iron
Place your (beef) bacon on a parchment lined sheet pan and place in a cold oven. Turn the oven on to 400°F. The bacon should be crispy roughly when the oven reaches temperature. Allow the bacon to cool and chop in to small pieces and put to the side.
In a large sauté pan add about a ½ inch of vegetable oil and add your onions. Sauté the onions over low heat until they are dark brown.
Add the garlic, mushrooms, and celery to the pan with the onions and continue to cook until the celery and mushrooms begin to brown.
In a large mixing bowl add the bread, vegetables, bacon, eggs, stock and sage. Stir to combine. Allow the mixture to sit covered in the refrigerator to hydrate for two hours to overnight.
Place enough stuffing to fill your waffle iron to fill it up and cook until crispy. Serve immediately or keep warm in a 200°F oven. Top with your favorite gravy and enjoy.