Save I stumbled onto this idea the weekend after Thanksgiving, staring at a fridge full of leftovers and a waffle iron I hadn't touched in months. My sister called it ridiculous. Twenty minutes later, she was on her third slider, cranberry mayo dripping down her wrist. Sometimes the best recipes come from refusing to let good stuffing go to waste.
The first time I made these for a casual dinner party, I plated them on a wooden board with arugula tucked between the waffles. My friend Mike, who usually avoids anything resembling holiday food, ate four before the rest of the appetizers even hit the table. He kept asking if I'd opened a pop-up restaurant without telling him.
Ingredients
- Prepared stuffing: This is the foundation, so use one with good seasoning and texture (day-old stuffing actually works better because it holds together when you press it).
- Eggs: They bind the stuffing mixture so it crisps up without crumbling apart in the waffle iron.
- Chicken broth: Adds moisture to both the waffles and the chicken filling without making anything soggy.
- Melted butter: Helps the waffles get golden and adds a rich, toasted flavor you can smell across the kitchen.
- Shredded chicken breast: Rotisserie chicken is your best friend here (tender, flavorful, and zero extra work).
- Dried thyme: A little herby warmth that ties the chicken to the stuffing without overwhelming anything.
- Mayonnaise: The creamy base for the sauce (use full-fat for the best texture and flavor).
- Whole berry cranberry sauce: Adds sweetness and little jammy bursts that balance the savory chicken.
- Dijon mustard: Just enough to give the mayo a subtle tang and keep it from tasting flat.
- Lemon juice: Brightens everything up and cuts through the richness with a clean, sharp note.
- Baby arugula or spinach: Optional, but the peppery bite of arugula really makes these feel complete.
Instructions
- Preheat the waffle iron:
- Set it to medium-high and coat it lightly with nonstick spray. You want it hot enough to crisp the stuffing but not so hot it burns before the inside sets.
- Mix the stuffing batter:
- Combine the stuffing, eggs, chicken broth, and melted butter in a large bowl until everything is evenly moistened. It should feel like thick, sticky dough, not soup.
- Cook the waffles:
- Scoop about 1/3 cup of mixture into the waffle iron and press the lid down gently. Let them cook for 5 to 7 minutes until golden and crispy, then cool them on a wire rack so they stay crunchy.
- Warm the chicken:
- Toss the shredded chicken with broth, thyme, pepper, and salt in a microwave-safe bowl. Heat it just until warm and tender, not dried out.
- Make the cranberry mayo:
- Whisk together the mayo, cranberry sauce, Dijon, lemon juice, salt, and pepper until smooth and evenly pink. Taste it and adjust the seasoning if you want more tang or sweetness.
- Assemble the sliders:
- Spread cranberry mayo on one waffle, pile on the chicken, add a few greens if you like, and top with another waffle. Serve them warm while the waffles are still crisp and the chicken is hot.
Save Last December, I packed a dozen of these sliders for a potluck and watched them disappear in under ten minutes. A coworker pulled me aside later and asked if I'd email her the recipe because her kids refused to eat regular leftovers anymore. That's when I realized this wasn't just a clever hack, it was the kind of recipe people actually remember.
Storing and Reheating
The stuffing waffles hold up well in the fridge for two days if you store them in an airtight container. Reheat them in a toaster oven at 350°F for about five minutes to bring back the crispness. The chicken and cranberry mayo can be stored separately and assembled fresh when you're ready to eat.
Customizing Your Sliders
Swap the chicken for shredded turkey if you have Thanksgiving leftovers, or try crispy bacon for a smokier flavor. A thin slice of melted brie or sharp cheddar adds richness, and pickled red onions give a bright, vinegary contrast that cuts through the mayo. I've even seen people add a fried egg on top for brunch.
Serving Suggestions
These sliders work beautifully as a main dish with a simple side salad, or as an appetizer that feels special without being fussy. They're also great for game day spreads or casual holiday gatherings where you want something more interesting than a cheese plate.
- Serve them on a big wooden board with extra cranberry mayo in a small bowl for dipping.
- Pair them with roasted Brussels sprouts or a crisp apple slaw for balance.
- If you're feeding a crowd, make the waffles ahead and rewarm them just before assembling.
Save The beauty of this recipe is how it takes something familiar and makes it feel new again without any fancy techniques or hard-to-find ingredients. Every time I make them, someone asks for the recipe, and I love that.
Recipe FAQs
- → How do I make the stuffing waffles crispy?
Press the stuffing mixture firmly into the waffle iron and cook until the waffles turn golden brown and crisp, about 5–7 minutes per batch.
- → Can I substitute turkey for chicken?
Yes, turkey works well as a substitute, lending a classic holiday flavor to the sliders.
- → What greens can be added to these sliders?
Baby arugula or baby spinach provide a fresh, slightly peppery note and can be added as optional garnishes.
- → Is it possible to make these gluten-free?
Use a gluten-free stuffing mix to create the waffles without gluten, ensuring all other ingredients are gluten-free as well.
- → How should I reheat leftover stuffing waffles?
Reheat in a toaster oven for a few minutes to restore their crispiness without drying them out.
- → What gives the mayo its tangy-sweet flavor?
The combination of whole berry cranberry sauce, Dijon mustard, and lemon juice brings a bright, balanced tang and sweetness.