CHICKEN AND STUFFED WAFFLES
Provided by Guy Fieri
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 34
Steps:
- For the waffles: Set a medium saute pan over high heat and coat with some canola oil. Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side. Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil. Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions. Mix well, and then remove from the pan and set aside to cool.
- Preheat a waffle iron. Preheat the oven to 325 degrees F.
- In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs. Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes. Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
- For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.
- Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.
STUFFING WAFFLES WITH CRANBERRY CONCORD SYRUP
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the cranberry concord syrup: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.
- For the stuffing waffles: Meanwhile, preheat a waffle iron to medium high and spray the top and bottom with cooking spray.
- Break up the stuffing into small crumbles in a medium bowl, then mix in the milk and eggs.
- Pack the stuffing mixture evenly into the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining stuffing mixture.
- Serve the waffles topped with the warm cranberry concord syrup. Any leftover syrup can be refrigerated for 1 week.
- Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
- In a dry saute pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes. Cool and chop.
- Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, then remove from the heat.
- In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. In a large measuring cup, mix together the stock and egg and then add it to the mixing bowl along with the vegetable-sausage mixture. Add 1/2 teaspoon salt and pepper and stir gently to combine thoroughly.
- Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes.
LEFTOVER STUFFING WAFFLES
When you have some leftover stuffing, give it an extra bit of crunch by turning it into waffles! You'll need 2 cups of leftover stuffing, made according to package directions, some turkey or chicken stock, some seasonings, and an egg. Stir it all together and pop it into a rectangular waffle iron. You can do it in a round waffle iron, but you may need to make two batches.
Provided by Bibi
Categories Thanksgiving Leftovers
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Brush plates of a rectangular waffle iron with melted butter and preheat to medium-high heat.
- Combine stock, rubbed sage, and ground black pepper in a bowl. Add egg and stir briskly until ingredients are well blended. Stir in leftover stuffing. The batter should be thick and coarse.
- Spoon batter over the preheated waffle iron, spreading it out evenly close to the lid.
- Cook on medium-high heat until the waffles are browned and release from the waffle iron, 10 to 15 minutes. Serve warm.
Nutrition Facts : Calories 223.7 calories, Carbohydrate 22.1 g, Cholesterol 54.4 mg, Fat 13 g, Fiber 3 g, Protein 4.6 g, SaturatedFat 4 g, Sodium 574.3 mg, Sugar 0.1 g
STUFFING WAFFLES
inspired by Diners drive ins and dives. found on internet You should start this the day before you want to serve it. These can be made ahead very successfully. I baked them early in the day and reheated and served at dinner time.
Provided by kisalarisa01
Categories Breakfast
Time P1DT10m
Yield 6 waffles, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix the corn muffin and bread crumbs in a large bowl. Sauté the onion and celery in butter until soft. Add to crumbs along with salt, pepper, parsley and poultry seasoning. Smell and taste to adjust seasoning. Let sit out overnight to dry a bit and for the flavors to blend. Adjust the seasoning again the next day.
- When you want to make the waffles mix the egg into the bread mixture. Add the stock a little at a time and mix well. You want the stuffing mix to be wetter than if you we baking in a pan - about the consistency of thick pancake batter. Bake according to manufacturer's directions using enough 'batter' to cover the cooking plate completely.
- Makes six 4x4.5-inch waffles.
Nutrition Facts : Calories 150.5, Fat 4.2, SaturatedFat 0.9, Cholesterol 40.4, Sodium 309.4, Carbohydrate 23.4, Fiber 1.6, Sugar 3.9, Protein 4.5
SAVORY STUFFING WAFFLES RECIPE BY TASTY
The best part of Thanksgiving dinner might just be the leftovers. These waffles are no exception-leftover stuffing and melty cheddar cheese are crisped in a waffle iron, then topped with maple cranberry sauce. It's an explosion of Thanksgiving flavor like you've never had before!
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 2 waffles
Number Of Ingredients 9
Steps:
- Make the maple cranberry sauce: Add the cranberry sauce, maple syrup, and salt to a blender and blend until smooth. Transfer to a bowl and set aside until ready to use, or store in the refrigerator for up to 1 week.
- Preheat the waffle iron on medium-high.
- In a large bowl, mix together the stuffing, eggs, cheddar cheese, and salt.
- Grease the waffle iron with nonstick spray. Scoop half of the stuffing mixture at a time onto the waffle iron and cook until golden brown and crisp, about 10 minutes.
- Serve the waffles with the maple cranberry sauce.
- Enjoy!
Nutrition Facts : Calories 669 calories, Carbohydrate 89 grams, Fat 25 grams, Fiber 1 gram, Protein 22 grams, Sugar 73 grams
More about "stuffing waffles diners drive ins recipes"
LEFTOVER STUFFING WAFFLES - JUST A TASTE
From justataste.com
4.4/5 (16)Total Time 15 minsCategory Main Course, Side DishCalories 770 per serving
- In a large bowl, stir together the leftover stuffing and eggs. Add 1/4 cup of chicken broth and mix until well combined. Continue adding chicken broth as needed until the mixture is well-moistened.
- Scoop half of the stuffing mixture into the prepared waffle baker, spreading it evenly. (The stuffing will not spread or expand like regular waffle batter as it bakes, so it's important to arrange it in an even, thin layer.) Close the lid and let the waffle bake until golden brown and the egg is cooked throughout.
- Transfer the waffle to a serving plate then repeat the filling and baking process with the remaining stuffing. Serve the waffles with leftover cranberry sauce and warm leftover gravy.
STUFFING WAFFLES WITH TRIMMINGS - SNAP-PEAS | DINER RECIPES, DOVE ...
From pinterest.com
STUFFING WAFFLES – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
THE NEW JERSEY DINER TOUR | DINERS, DRIVE-INS AND DIVES - FOOD …
From foodnetwork.com
STUFFING WAFFLES - THE TIPSY HOUSEWIFE
From thetipsyhousewife.org
FUNK 'N WAFFLES - SYRACUSE, NY - DINERS DRIVE-INS AND …
From dinersdriveinsdives.com
BEST LEFTOVER STUFFING WAFFLES RECIPE - HOW TO MAKE …
From delish.com
NEW JERSEY - DINERS, DRIVE-INS AND DIVES - RESTAURANTS AND FOODS
From dinersdriveinsdives.com
FUNK 'N WAFFLES | RESTAURANTS : FOOD NETWORK | FOOD …
From foodnetwork.com
STUFFING WAFFLES RECIPE DINERS DRIVE INS AND DIVES
From deporecipe.co
21 BEST STUFFED WAFFLE RECIPES — HOW TO STUFF WAFFLES
From parade.com
DINERS, DRIVE-INS AND DIVES - "ULTIMATE TURKEY FEST"
From dinersdriveinsdives.com
LEFTOVER STUFFING WAFFLES RECIPE - TODAY
From today.com
VIRGINIA | RESTAURANTS : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
RESTAURANTS ON DINERS, DRIVE-INS AND DIVES VIRGINIA - TVFOODMAPS
From tvfoodmaps.com
STUFFING WAFFLES RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love