Eggo Waffle Stuffing
Eggo Waffle Stuffing
Rating: (1 rated)
Recipe Yield: Serves 8 to 10

4 cups cubed thawed Eggo waffles (from about 16 waffles)
4 tablespoons unsalted butter
1 stalk celery, chopped
1 small onion, finely chopped
2 cloves garlic, minced
2 cups chicken stock or low-sodium broth
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon kosher salt
2 tablespoons finely chopped fresh parsley leaves

Spread the waffle cubes out onto a baking sheet and leave at room temperature to dry overnight. (Alternatively, you can toast the whole waffles in a toaster until golden and then cube.)

Melt the butter over medium-high heat in a large frying pan. Add the celery, onion, and garlic and cook until soft and fragrant, about 8 minutes. Add the chicken stock, thyme, sage, and salt, and stir to combine. Bring to a boil.

Add the waffle cubes and parsley, then turn off the heat and stir to combine. Cover and let sit for 5 minutes. Fluff the mixture with a fork and serve.

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