Stuffing Waffle Chicken Sliders (Printable)

Crispy stuffing waffles with shredded chicken and tangy cranberry mayo for a festive flavor experience.

# What You'll Need:

→ Stuffing Waffles

01 - 4 cups prepared stuffing (homemade or store-bought)
02 - 2 large eggs
03 - 1/3 cup chicken broth
04 - 2 tbsp melted butter
05 - Nonstick cooking spray

→ Chicken Filling

06 - 2 cups cooked, shredded chicken breast (rotisserie or poached)
07 - 2 tbsp chicken broth
08 - 1/2 tsp dried thyme
09 - 1/2 tsp black pepper
10 - 1/4 tsp salt

→ Cranberry Mayo

11 - 1/3 cup mayonnaise
12 - 2 tbsp whole berry cranberry sauce
13 - 1 tsp Dijon mustard
14 - 1/2 tsp lemon juice
15 - Salt and black pepper, to taste

→ Optional Garnishes

16 - 1/2 cup baby arugula or baby spinach

# How to Make It:

01 - Preheat waffle iron to medium-high heat and lightly coat with nonstick cooking spray.
02 - In a large bowl, mix prepared stuffing, eggs, chicken broth, and melted butter until moist but not soggy.
03 - Scoop about 1/3 cup of mixture per waffle onto the iron. Cook 5–7 minutes until golden and crisp. Repeat to make 8 waffles. Cool slightly on wire rack.
04 - Combine shredded chicken, chicken broth, thyme, black pepper, and salt in a microwave-safe bowl. Heat gently until warmed through.
05 - Whisk mayonnaise, cranberry sauce, Dijon mustard, lemon juice, salt, and pepper until smooth.
06 - Spread a thin layer of cranberry mayo on one waffle. Top with shredded chicken and arugula or spinach if using. Cap with another waffle. Repeat for all sliders.
07 - Serve sliders immediately while warm and crispy.

# Expert Tips:

01 -
  • It turns humble leftovers into something you'd actually crave, not just tolerate.
  • The stuffing waffles get ridiculously crispy on the outside while staying soft inside, like the perfect dinner roll reimagined.
  • The cranberry mayo adds a sweet-tart punch that cuts through the richness without overwhelming the chicken.
  • You can make these any time of year with rotisserie chicken and boxed stuffing, no holiday required.
02 -
  • Don't overfill the waffle iron or you'll end up with stuffing spilling out the sides and a mess that's hard to clean.
  • Let the waffles cool on a wire rack for a minute or two before stacking them, or the steam will make them soggy.
  • If your stuffing is on the dry side, add an extra tablespoon of broth to the mixture so the waffles don't turn out too dense.
03 -
  • Use a nonstick waffle iron and don't skimp on the spray, or you'll spend more time cleaning than cooking.
  • If you're making these for a crowd, keep the cooked waffles warm in a low oven on a baking sheet while you finish the batch.
  • Taste your cranberry mayo before assembling and adjust the sweetness or tang to your liking—every cranberry sauce is a little different.
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