Chicken and Waffle Stuffing
2 packages Jimmy Dean Sausage (32 oz.)
2 large onions, diced
1 head of celery, thinly diced
1 package of fresh sage
Sage, thyme, salt & pepper seasoning to taste
1/4 cup white wine
1/2 package of fresh thyme
4 cups chicken stock
3-4 Fried Chicken breasts cut in half/cutlets before frying, cooled and cubed *See Note
1/2 loaf challah, cubed
5 Belgian waffles, cubed
6 pieces Cinnamon swirl bread (we used store-bought Pepperidge Farm), cubed
1/2 c melted butter
1/2 c grade B maple syrup
1/4 c honey
9 pieces of crispy bacon
*Note: We had Lefty’s Spices Fish and Chicken Mix on hand and played around with the fried chicken by dipping the buttermilk soaked chicken in the Lefty’s Mix, then dipping it in egg, and then in the flour dredge from the recipe. It came out great!
Preheat oven to 350 degrees. Toast the cubed challah, waffles, and cinnamon swirl bread. Toss with cubed fried chicken in a very large bowl.
Melt butter in a small saucepan. Add the syrup, honey and bacon and bring to a simmer. Reduce heat to low.
Heat the sausage in a frying pan over medium heat. Once lightly browned, add onions, celery, fresh thyme and seasonings. When onions and celery have cooked for about 5 minutes and are becoming translucent, deglaze the pan with white wine. Add in the fresh thyme. Once the wine has mostly cooked off, add the chicken stock. Add to the bread/chicken mixture and toss gently. Pour into two 9×13 baking dishes. Drizzle the bacon syrup over the dishes. Place in oven for 45-55 minutes. Enjoy – this is a ton of work if you are making the fried chicken, bread, and waffles from scratch, but it is incredibly good! I haven’t tried it, but you should be able to halve this recipe with great results!