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- Preparing Time: 1 hour and 20 minutes
- Total Time: -
- Served Person: 12
- 2 tablespoons butter
- 1/4 cup buttermilk
- 2 eggs, beaten
- 1/4 cup chopped celery
- 1/2 teaspoon dried thyme
- 1/2 cup chopped pecans
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- salt and ground black pepper to taste
- 1/2 teaspoon dried sage
- 1 cup chicken stock
- 1 yellow onion, chopped
- 1 pinch paprika, or to taste
- 1 granny smith apple - peeled, cored, and chopped
- 10 frozen buttermilk waffles, toasted and cut into bite-size pieces
- Carbohydrate 19.2
- Cholesterol 37
- Fat 8.9
- Protein 3.8
- Sodium 329
- Calories 168 calories;
Preheat the oven to 350 degrees F (175 degrees C). Heat butter in a large pot over medium-high heat. Saute celery, onion, and apple in the hot butter until softened, 5 to 7 minutes. Stir in sage, thyme, paprika, salt, and pepper. Add chicken broth, brown sugar, and maple syrup; stir to combine and reduce slightly, 3 to 4 minutes. Add waffles and toss until softened, 3 to 4 minutes. Stir in pecans and buttermilk; toss until completely coated. Stir in eggs to bind everything together. Spoon stuffing into a large casserole dish. Bake in the preheated oven until browned, about 45 minutes. Remove from the oven and let stand for 5 minutes before serving.
