Servings
8
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourThanksgiving is delicious with this stuffing! I’ve tried gluten free bread in the past and it was okay, but not great. A few years ago I decided to use my waffles instead! It truly was scrumptious! I just make a big batch of waffles so I have plenty of leftovers for the stuffing. This recipe serves about 8 to 10 people, so if you’re serving more than that, you might want to double it.
Ingredients
5 cups GF waffles, toasted and cut into 1/2 inch cubes
4 cups celery, diced (about 7 celery ribs)
2 cups onion, diced
1/2 cup butter
1 cup water
2 cubes chicken bouillon
1 teaspoon poultry seasoning
salt and pepper to taste
Directions
- Place toasted and cubed waffles in a large bowl. Set aside.
- In a small pan, bring the bouillon and water to a boil, then remove from heat.
- In a large saucepan, saute celery, onion and butter until soft.
- Add sauteed vegetables to the waffles.
- Add chicken broth and poultry seasoning.
- Add salt and pepper to taste.
- Bake in a greased casserole dish for 20 – 25 minutes at 350 degrees until heated through.
Notes
- I have a large Belgium waffle iron. This recipe uses about 8 or 9 waffle quarters.
- You can use chicken broth or chicken bone broth instead of chicken bouillon cubes and water.
