Waffle and Pecan Stuffing Recipe

Ingredients

• buttermilk
• 10 toasted waffles, cut into bite-size pieces
• 2 tablespoons butter
• 1 yellow onion, chopped
• 1/4 cup celery, chopped
• 1 granny smith apple, chopped
• 1/2 cup chopped pecans
• 1 cup chicken stock
• 1/4 cup buttermilk
• 1 tablespoon maple syrup
• 1 tablespoon brown sugar
• 2 eggs
• 1/2 teaspoon sage
• 1/2 teaspoon thyme
• salt
• black pepper
• paprika

Instructions

1. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 chopped yellow onion, 1/4 cup chopped celery, and 1 chopped granny smith apple. Sauté until softened, about 5-7 minutes.
2. Stir in 1/2 teaspoon sage, 1/2 teaspoon thyme, and season with salt, black pepper, and paprika to taste.
3. Pour in 1 cup of chicken stock, along with 1 tablespoon of brown sugar and 1 tablespoon of maple syrup. Cook until the mixture reduces slightly, stirring occasionally.
4. Add the 10 toasted waffles, cut into bite-size pieces, to the skillet, tossing gently until they soften and absorb some of the liquid.
5. In a separate bowl, whisk together 1/4 cup buttermilk and 2 eggs. Pour the mixture over the waffle mixture and toss until everything is completely coated. Then fold in 1/2 cup chopped pecans.
6. Spoon the stuffing into a greased casserole dish, spreading it evenly. Bake in a preheated oven at 350°F for 45 minutes, or until the top is golden brown and crispy.
7. Once done, let the stuffing stand for about 5 minutes before serving. Enjoy the delightful flavors and textures.