Stuffing Waffles Guy Fieri Food

STUFFING WAFFLES WITH CRANBERRY CONCORD SYRUP

Steps:

• For the cranberry concord syrup: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over.
• For the stuffing waffles: Meanwhile, preheat a waffle iron to medium high and spray the top and bottom with cooking spray.
• Break up the stuffing into small crumbles in a medium bowl, then mix in the milk and eggs.
• Pack the stuffing mixture evenly into the waffle iron, then close it and cook until golden brown and crisp, about 5 minutes. Transfer to a plate and tent loosely with foil. Repeat with the remaining stuffing mixture.
• Serve the waffles topped with the warm cranberry concord syrup. Any leftover syrup can be refrigerated for 1 week.
• Preheat the oven to 400 degrees F. Lightly butter a 2- to 3-quart glass or ceramic baking dish.
• In a dry saute pan over medium heat, toast the walnuts until lightly golden brown, about 5 minutes. Cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium and add the celery, onion and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Stir in the cranberries and cook to just slightly plump them, about 1 minute, then remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. In a large measuring cup, mix together the stock and egg and then add it to the mixing bowl along with the vegetable-sausage mixture. Add 1/2 teaspoon salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the baking dish and bake until hot and golden brown on top, 30 to 40 minutes.

STUFFING WAFFLES

Steps:

• Mix the corn muffin and bread crumbs in a large bowl. Sauté the onion and celery in butter until soft. Add to crumbs along with salt, pepper, parsley and poultry seasoning. Smell and taste to adjust seasoning. Let sit out overnight to dry a bit and for the flavors to blend. Adjust the seasoning again the next day.
• When you want to make the waffles mix the egg into the bread mixture. Add the stock a little at a time and mix well. You want the stuffing mix to be wetter than if you we baking in a pan - about the consistency of thick pancake batter. Bake according to manufacturer's directions using enough 'batter' to cover the cooking plate completely.
• Makes six 4x4.5-inch waffles.

LEFTOVER STUFFING WAFFLES

Steps:

• Preheat a waffle iron to medium high. Generously brush the top and bottom of the iron with oil.
• Combine the stuffing, parsley and eggs in a medium bowl. Evenly and firmly pack the waffle iron with some of the stuffing mixture. Close the iron and cook until the waffle is golden and can be lifted out easily, 4 to 6 minutes. Repeat with the remaining stuffing mixture.
• Transfer each waffle to a plate, top with a scoop of mashed potatoes and then cover with gravy; finish with a dollop of cranberry sauce.

GUY FIERI'S PEPPERONI STUFFING

Steps:

• 1.In a medium sauté pan over medium to high heat, add pepperoni and cook until crispy; remove and drain on paper towels. When cool, crumble pepperoni, divide 3/4 for tossing in stuffing, and 1/4 for garnish. Leave remaining grease in pan, add yellow onions, pepperoncini, red pepper, celery, garlic, and sun-dried tomatoes, and sauté until onions are translucent. Remove and let cool.
• 2.In a large bowl add focaccia cubes, parsley, and green onions. In a small bowl add eggs, pepper, paprika, and whisk. Pour eggs over bread, add sautéed vegetables, and crumbled pepperoni. Mix all ingredients thoroughly and slowly add chicken stock, allowing for it to absorb evenly.
• 3.Preheat oven to 350 degrees. Lightly butter a 13" x 9" pan and add mixture to pan. Cover with aluminum foil and bake for 35 minutes; remove foil and bake for another 15 minutes to brown the top.
• 4.Garnish with Parmesan cheese and additional pepperoni crumbles.