Easy Thanksgiving Belgian Waffle Stuffing
Canadian Thanksgiving comes in early October, while the US version takes place toward the end of November. Having lived in Canada for the past 30 or so years, I’m accustomed to calling it stuffing, even though it isn’t actually stuffed inside the turkey. My American friends, however, call it dressing. Regardless of what you call it, this Easy Belgian Waffle Stuffing (Dressing) is more than just a twist on using day-old bread or leftover cornbread as the base. It blends sweet and savoury notes into a Thanksgiving side dish with a wicked texture.
Because it’s not a dish I grew up enjoying as a child in Trinidad and Tobago, and for the most part it won’t be regarded as a Caribbean dish, it fits well into my “In Season” series. What makes this appealing to the Caribbean palate is the abundance of fresh herbs throughout the stuffing.
We’re using toasted Belgian waffles instead of the traditional bread or cornbread, along with sausage, dried cranberries, butter, chicken stock, and a generous combination of fresh herbs. I used everything fresh, except for the marjoram, which was dried.
As the butter, vegetables, and herbs cook together, the kitchen will have that cozy, comforting scent you wish could be a scented candle that you can burn all winter. And as the chicken stock simmers with those ingredients, I must stress that the scent of this cooking alone will make you instantly hungry.
Shopping Made Easy
- Large Belgian waffles are available in the frozen breakfast section of most major grocery stores.
- Fresh celery, onion, thyme, sage, and parsley are easy to find in the produce section.
- I recommend fresh herbs for this recipe, as they contribute much of the wonderful aroma and flavour.
- Dried marjoram is usually stocked alongside the other dried herbs and spices.
- Dried cranberries are commonly found with raisins and other dried fruit.
- Pork sausage meat is readily available at most grocery stores. Turkey sausage is another option if you prefer it.
- Chicken stock can be purchased ready-made or in concentrated form.
Cooking Notes from the Kitchen
- I used everything fresh, except for the marjoram, which was dried.
- I used pork sausage, but you can use turkey or any version you prefer.
- You can precook the sausage if you want, but this is going into an oven where the meat will fully cook. In my case, I dislike getting grainy pieces of sausage, so I never precook it.
- The toasted Belgian waffles will absorb the lovely flavours of the infused chicken stock, becoming soft and plump at the same time.
- Depending on how much stock your waffles absorb, you may need a little extra chicken stock if the mixture appears overly dry.
- This is a lovely alternative to traditional bread-based stuffing, especially if you’re looking to bring something a little different to your Thanksgiving table.
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Easy Thanksgiving Belgian Waffle Stuffing (The Ultimate Holiday Dressing)
Ingredients
- 12 large Belgian waffles toasted and chopped into 1-inch pieces
- 1 stick salted butter
- 1 1/2 cups celery diced
- 1 cup onion diced
- 1 1/2 tablespoons fresh thyme leaves
- 1 1/2 tablespoons fresh sage
- 2 tablespoons fresh parsley chopped
- 3/4 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried marjoram
- 3/4 cup dried cranberries
- 4 cups chicken stock
- 3/4 lb sausage meat
Instructions
- Toast the Belgian waffles according to the package instructions. Allow them to cool, then chop them into approximately 1-inch pieces.
- Melt the butter in a saucepan over medium heat. Add the celery, onion, thyme, sage, parsley, salt and black pepper. Turn the heat down to medium-low and cook for 4-5 minutes, or until everything softens.
- Add the marjoram and dried cranberries and stir well. The kitchen will have that cozy, comforting scent, making you hungry immediately, even if you just ate.
- Add the chicken stock, bring everything to a boil, and simmer for 5 minutes.
- Place the prepared Belgian waffle pieces in a large bowl. Add the uncooked sausage meat, breaking it up between the Belgian waffle pieces. You can precook the sausage if you want, but this is going into an oven where the meat will fully cook. I dislike getting grainy pieces of sausage, so I never precook it. I used pork, but you can use turkey or any version you prefer.
- Pour the chicken stock mixture over everything and mix well to combine. The toasted waffles will absorb the lovely flavours of the infused chicken stock, becoming soft and plump at the same time.
- Let it sit for a few minutes, then give it a final mix. If it’s overly dry, consider adding a bit more chicken stock.
- Transfer everything to an oven-proof dish and place it into a preheated 375°F oven.
- Bake uncovered on the middle rack for 30-40 minutes, or until the sausage is fully cooked and the stuffing is heated through. if the top is getting overly dark, you can lightly tent the baking dish with foil.
- Have you ever made dressing or stuffing with Belgian waffles? Leave me a comment below, and I welcome you to watch the video below, where I go through all the steps of making this delicious Thanksgiving Belgian waffle stuffing.
- Did you get a chance to make the Herb Roasted Turkey I shared last week? How about the Smoked Turkey or the Jerk Turkey recipes?
