Chicken and Waffle Stuffing

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

Bacon Syrup
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!


Challah Bread

Challah Bread

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Borrowed from Williams Sonoma,  this recipe is absolutely delicious and quite easy.  We had some challah on hand from a local bakery and I decided to see if I could beat it – this recipe did the trick.  It may take a bit to rise, but there is very little work involved.  As you can see, even the braiding is forgiving :).  Even if you’re not comfortable working with yeast breads, you have to try this recipe!

Oven-Fried Chicken Wings

Oven-Fried Chicken Wings

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Borrowed from Cooks Country, I sprinkled the baking powder onto the chicken using a strainer instead of using the bag method and omitted the salt.  I also used whole wings (as they were for a Halloween party).

4 lbs chicken wings, halved at joints, wingtips discarded

2 tbsp baking powder

Wing sauce

Preheat to 250 degrees and place racks in upper-middle and lower-middle positions.  Sprinkle baking powder on both sides of chicken.  Place (single-layer) on a wire rack set in an aluminum foil-lined baking sheet.  Bake 30 minutes, then increase temperature to 425 degrees and roast until golden brown and crispy, 40-50 minutes, rotating the baking sheet halfway through baking.  Remove from oven and let stand 5 minutes before tossing with the wing sauce of your choice.

Note: served 4-6; if you buy wings that are already split with the tips removed, you’ll only need 3.5 lbs.