Steps to Make Rosemary Waffles

Stuffing Waffle

Tender savory waffles topped with ham, a poached egg, and a lighter tangy version of blender hollandaise w/ mandarin orange juice & fresh rosemary.

Recipe Summary Stuffing Waffle

Best the day after Thanksgiving, but really, why not make these anytime?! Serve with turkey gravy or maple syrup.

Ingredients | Rosemary Waffles

½ cup butter

1 ½ pounds ground Italian sausage

1 (16 ounce) package mushrooms, sliced

1 large onion, diced

1 cup chopped celery

2 cloves garlic, diced

1 tablespoon dried Italian seasoning

3 eggs

1 loaf bread, cubed

1 quart chicken stock

Directions

Melt butter in a large skillet over medium heat. Add sausage; fry until just beginning to brown, 3 to 5 minutes. Add mushrooms, onion, celery, garlic, and Italian seasoning. Cook and stir until soft, about 10 minutes. Pour mixture into a large bowl; let cool, about 5 minutes.

Stir eggs into the sausage-mushroom mixture. Add bread cubes and 1/2 the chicken stock; stir until stuffing is well combined and moist. Add more chicken stock if necessary.

Preheat a Belgian waffle iron according to manufacturers' instructions. Fill with stuffing mixture; cook until crisp and heated through, about 10 minutes. Repeat with remaining stuffing.

Dried stuffing mix can be substituted for the loaf of bread.

Info | Rosemary Waffles

prep: 20 mins cook: 23 mins additional: 5 mins total: 48 mins Servings: 8 Yield: 8 waffles

TAG : Stuffing Waffle

Breakfast and Brunch, Waffle Recipes,