Sage Stuffing Waffles

You absolutely will need to rethink your kitchen's counter-top real estate once you read this recipe. Make room for a waffle iron, baby, because here begins a whole new way to look at it.

Take full advantage of a freshly pressed waffle's crispy wells and fluffy middles by using savory holiday stuffing as your "batter" and everyday, but interesting, ingredients as your toppers.

For any meal, serve them warm with shredded leftover turkey and gravy, or a fried egg and crumbled sausage. Or, quarter them into appetizer portions (as we've done in the pictures), and crown them with a handful of arugula dressed in a simple maple vinaigrette and some hunky jewels of spiral-sliced ham. 

Yield: 10-12 waffles , Prep time: 30-45 minutes , Cook time: 30 minutes



1. In a food processor blend together the roughly chopped celery, carrots, and onion to a fine consistency; transfer to a big bowl.
2. In the same food processor combine the walnuts, sage, and parsley and slowly pour the walnut and olive oils down the spout until everything comes together. Season with salt and pepper and then add to the same bowl as the chopped vegetables.
3. Cube the fresh challah bread and then add to the same bowl as the other ingredients.
4. Crack the eggs into the mixture and finish with the vegetable broth; stir together until everything is moist.
5. Bring your waffle iron to high heat, spray with non-stick spray, and scoop about 4-5 ounces (1/2 cup, or so) of stuffing to the waffle iron and press close. Let cook for 3-5 minutes, or until the stuffing crisps up and can be picked up from the iron.
6. Repeat until the batter is used and serve hot .

Tips + Tricks

**If you want to make these a couple hours in advance, keep them on a cookie sheet with layers separated by parchment paper. Or, make them days in advance and store in the freezer.