This recipe comes to us courtesy of J.P. Gerritsen, chef at ATCO Blue Flame Kitchen in Calgary. For a twist on traditional stuffing (and the best leftover turkey sandwich you’ll ever have,says Gerritsen), try his recipe for Thanksgiving stuffing waffles! The waffles can be made with any leftover stuffing, but since these are tasty enough to enjoy all year round (and stuffing doesn’t always make it to leftovers) there is a terrific and simple stuffing recipe to get you started.
½ cup bacon, diced
1 Tbs salted butter
2 cups celery, diced
2 cups onions, diced
4 cloves garlic, finely chopped
½ tsp sage, crumbled
½ tsp thyme, crumbled
8 cups day-old French bread, cubed
¾ cup (190 mL) sodium-free chicken broth
To taste pinch of salt and fresh ground pepper
¼ cup (60 mL) whipping cream
1 large egg
2 cups simple stuffing,
- Preheat oven to 350º F.
- Sauté bacon in a large nonstick pan over medium heat until
- browned and crisp, about 4-5 minutes.
- Add butter, and stir until melted. Add celery and onions. Sauté until vegetables are
- softened, about 4 minutes.
- Add garlic, sage, and thyme, and sauté for 1 minute. Remove from heat and let cool
- Combine bacon mixture, bread cubes, broth, and salt and pepper in a large bowl. Spoon
- mixture into a greased 9 x 13” baking dish.
- Bake until stuffing is golden brown and heated through, about 50-55 minutes.
- Let stand 10 minutes before serving.
- Whisk together cream and egg in a large bowl until smooth. Add stuffing and stir to combine.
- Using roughly 1/3 cup of batter for each waffle, spoon batter and spread lightly onto a preheated greased waffle iron. Cook until golden brown. Serve immediately (do not keep leftover waffles).
- Serve with gravy or cranberry sauce.