Pin this The first time I made these, I was staring down a half-empty container of leftover stuffing from Thanksgiving, wondering if I could salvage it into something exciting rather than sad turkey sandwiches. I had a waffle iron on the counter and a moment of pure kitchen inspiration: what if stuffing could BE the bun? That question changed everything. Twenty minutes later, I was holding a crispy, golden waffle-bun loaded with shredded chicken and cranberry mayo, and I knew I'd stumbled onto something special.
I made these for a casual December gathering, and honestly, I was nervous nobody would get it. But watching my friends pick up the second slider before finishing the first told me everything. My mom kept saying the waffles reminded her of her grandmother's dressing, which somehow made this modern mashup feel like tradition.
Ingredients
- Prepared stuffing: Use homemade if you have it, but store-bought works beautifully here and saves time; the waffle iron's heat brings out flavors that might seem ordinary in a casserole.
- Eggs and chicken broth: These act as the binder, keeping your waffles from crumbling apart while they cook.
- Melted butter: Adds richness and helps everything stick together; don't skip this or your waffles will be dry.
- Shredded chicken: A rotisserie bird is your friend for speed and flavor, but poached works just as well if you prefer control over the seasoning.
- Cranberry sauce: The whole berry version has better texture than the jellied kind, and the tartness cuts through the richness perfectly.
- Dijon mustard and lemon juice: These keep the mayo from tasting one-note and add brightness that balances the heavier elements.
- Fresh greens: Baby arugula adds a peppery snap, but spinach works if that's what you have.
Instructions
- Warm your waffle iron and prep the mixture:
- Get that iron nice and hot on medium-high, and coat it well with nonstick spray. In a large bowl, combine your stuffing, eggs, broth, and butter, stirring until the mixture is moist but holds together when you press it with a spoon.
- Waffle and listen:
- Scoop about a third cup of mixture per waffle and press it firmly into the iron. Listen for the sizzle, then close the lid and set a timer for five to seven minutes. You want golden and crispy, not pale and mushy.
- Cool on a rack:
- As each waffle finishes, transfer it to a wire rack so steam can escape and they stay crispy on the outside.
- Warm the chicken gently:
- While waffles cook, combine your shredded chicken with broth, thyme, pepper, and salt in a microwave-safe bowl. Heat in short bursts, stirring between, until it's warm and starting to steam.
- Make the cranberry mayo:
- Whisk mayonnaise, cranberry sauce, Dijon mustard, lemon juice, salt, and pepper in a small bowl until smooth and no streaks of mayo remain.
- Assemble with intention:
- Spread a thin layer of cranberry mayo on the flat side of one waffle, add a generous spoonful of warm chicken, a pinch of greens if using them, then cap it with a second waffle. Work while everything is still warm.
- Serve immediately:
- These are best eaten right away while the waffles are still crispy and the chicken is warm.
Pin this There's something about watching someone taste something you've made for the first time that makes cooking worth the effort. My neighbor took one bite and texted her husband a photo before she'd even swallowed, which I'm pretty sure is the highest compliment.
Choosing Your Stuffing Base
The quality of your starting stuffing matters more than you'd think. If you've got homemade dressing left over from a holiday, that's your golden ticket because it already has personality. Store-bought stuffing is perfectly respectable, though, and sometimes that predictable flavor is exactly what you want. I've made these with both, and honestly, the difference is less about quality and more about what you have on hand and whether you're craving something herbaceous or straightforward.
The Cranberry Mayo Game-Changer
That cranberry mayo is where this slider earns its place on a holiday table. The tartness of the berries plays against the richness of the mayo in a way that feels fancy without being complicated. I once tried making it with store-bought cranberry relish instead of the sauce, and it was too chunky and overwhelmed everything. Stick with whole berry cranberry sauce, or if you're feeling adventurous, you could add a tiny pinch of fresh thyme to the mayo for an herbal note that echoes the waffle.
Storage and Reheating Wisdom
These sliders are absolutely best fresh and warm, with the waffle still crispy and the chicken still steaming. But if you end up with leftovers, the waffles can be split and reheated in a toaster oven for about five minutes to bring back some of that original crunch. Don't microwave them or they'll turn into rubber. The filling keeps well in the fridge for three days, and you can honestly reassemble and reheat whenever hunger strikes.
- Make the waffles up to four hours ahead and store them uncovered on the counter so they don't get soggy.
- Keep the cranberry mayo covered in the fridge and bring it to room temperature before spreading, or it'll tear the waffle.
- Assemble only as many sliders as you're serving immediately, then build the rest on demand for maximum crispness.
Pin this Food is best when it brings people together, and these sliders manage to feel both playful and nourishing at the same time. They'll become your secret weapon for turning holiday leftovers into something nobody expected.
Recipe FAQs
- → How do you make stuffing waffles crisp?
Press the stuffing mixture firmly into a preheated, nonstick waffle iron and cook until golden brown, about 5-7 minutes. This ensures a crispy exterior while maintaining moisture inside.
- → Can I use turkey instead of chicken?
Yes, substituting shredded turkey adds a classic Thanksgiving flavor that pairs perfectly with the savory waffles and cranberry mayo.
- → What’s the best way to warm shredded chicken?
Gently warm the chicken with a splash of chicken broth, seasoned with thyme and pepper, in the microwave or on the stovetop to keep it moist and flavorful.
- → How can I make this dish gluten-free?
Use a gluten-free stuffing mix in place of traditional stuffing to adapt the waffles for gluten sensitivity.
- → What garnishes complement these sliders?
Fresh baby arugula or spinach add a peppery, leafy contrast that brightens each bite without overpowering the other flavors.