Save Last November, I was hunting for something that felt both festive and completely different for a casual dinner party. My waffle iron had been collecting dust, but when I pulled it out and thought about pressing stuffing into it, everything clicked. That first crispy, buttery waffle bun holding tender chicken and a swirl of cranberry mayo felt like the bridge between holiday comfort and something fun and unexpected. My guests devoured them without asking what they were. I've made them dozens of times since.
I remember my friend Sarah's face when she bit into one at that first party. She went completely quiet for a second, then asked if I'd made the buns from scratch. When I told her about the waffle iron hack, she laughed and immediately asked to borrow the recipe. Now she makes them every Thanksgiving, and her family has no idea how simple they actually are.
Ingredients
- Prepared stuffing (4 cups): Use homemade if you have time, but honest truth, store-bought works beautifully and saves you a step. The seasoning is already built in, which is half the battle.
- Eggs (2 large) and chicken broth (1/3 cup): These bind the stuffing together into a waffable batter. The broth keeps things moist without making the waffles soggy if you're careful.
- Melted butter (2 tbsp): This is what gives the waffle buns that golden, crispy exterior that makes people lean in before they even taste it.
- Cooked shredded chicken (2 cups): Rotisserie chicken saves time and tastes incredible. If you're poaching, a little extra chicken broth while cooking keeps the meat tender.
- Chicken broth for the filling (2 tbsp), dried thyme (1/2 tsp), black pepper, and salt: These humble seasonings let the chicken taste like chicken, not like filler.
- Mayonnaise, whole berry cranberry sauce, Dijon mustard, and lemon juice: This combo is tart, creamy, and sweet all at once. The cranberry sauce needs to be the chunky kind, not jelly.
- Baby arugula or spinach (optional but recommended): A small handful of greens adds freshness and a slight peppery bite that cuts through the richness.
Instructions
- Get your waffle iron ready:
- Preheat it to medium-high and give it a good coat of nonstick spray. A hot iron is non-negotiable; cold waffles will stick and fall apart.
- Mix the stuffing batter:
- Combine the prepared stuffing, eggs, chicken broth, and melted butter in a large bowl. Stir until everything is evenly moistened but still holds together. If it feels too wet, you'll end up with dense waffles instead of crispy ones.
- Waffle and wait:
- Scoop about 1/3 cup of mixture into each waffle iron section and press gently. Cook for 5 to 7 minutes until the edges turn golden brown and the waffle resists when you lift the lid. Don't rush this or you'll bite into a warm, floppy disappointment.
- Warm the chicken filling:
- While waffles cook, mix the shredded chicken with broth, thyme, pepper, and salt. Microwave for 1 to 2 minutes just until it's warm and steaming. Cold chicken against warm waffles is a texture you won't forget in the wrong way.
- Make the cranberry mayo:
- Whisk mayo, cranberry sauce, Dijon mustard, lemon juice, salt, and pepper until smooth. Taste it and adjust the seasonings. If it's too sweet, a splash more lemon helps.
- Assemble with intention:
- Spread a thin layer of cranberry mayo on one waffle bun, pile on warm shredded chicken, add a few leaves of arugula, and cap with another waffle. Work quickly so the warmth stays locked inside.
- Serve immediately:
- The magic happens right now while everything is warm and the waffles are still crispy. Any sitting around makes them soften.
Save There was this one time I made these for my in-laws, and my mother-in-law—who doesn't eat much of anything—asked for seconds. She kept saying how the waffle buns reminded her of childhood, and how she loved that the chicken was actually tender instead of stringy. That's when I realized these aren't just sliders. They're a little moment of comfort in a slider form.
Why This Works as a Slider
Traditional bread buns get soggy the second they meet any moisture, which is basically guaranteed when you're stacking chicken and mayo. A waffle bun, though, has all these tiny pockets and ridges that hold the toppings in place while staying structurally sound. You get crunch with every bite, and the crispy exterior is sturdy enough to handle assembly without falling apart like regular slider bread.
Timing and Flexibility
The beautiful thing about this recipe is the freedom it gives you. You can make the waffles a few hours ahead and rewarm them in a toaster oven just before serving. The chicken filling tastes fine at room temperature, and the cranberry mayo sits in the fridge happily for a couple of days. The only thing that has to happen fresh is assembly, which takes maybe five minutes once everything is ready. That said, if you're cooking for a crowd, prep your waffles right before people arrive so they're at peak crispness.
Variations You Should Try
Once you taste the basic version, your brain will start riffing on it. Turkey is an obvious swap if you want to lean more heavily into Thanksgiving territory, and it tastes equally good. Some people swear by adding a thin slice of sharp cheddar between the waffle and chicken. Pickled red onions add a sharp vinegary kick that plays beautifully against the sweetness of the cranberry mayo. You could even try a completely different sauce—maybe a spicy sriracha aioli or a simple herb mayo—and the waffle buns would still shine. The stuffing base is flexible too. If gluten-free stuffing is what you need, these waffles work exactly the same.
- Substitute turkey for chicken if you want a deeper, richer flavor that's perfect for holiday meals.
- Try adding pickled red onions or a thin slice of sharp cheddar for layers of flavor that feel a little fancier.
- Experiment with different mayo variations once you master the cranberry version.
Save These sliders have become my go-to when I want to feed people something that feels a little bit special without spending hours in the kitchen. There's something about serving food you've actually made, on buns you made yourself in a waffle iron, that changes the whole energy of the meal.
Recipe FAQs
- → Can I use turkey instead of chicken?
Yes, substituting turkey works well and adds a classic holiday flavor that complements the stuffing waffles.
- → How do I make the stuffing waffles crispier?
Ensure the waffle iron is properly preheated and cook the waffles until golden brown. Reheating in a toaster oven can restore crispiness.
- → Is the cranberry mayo sweet or tangy?
The cranberry mayo balances both sweetness from the whole berry cranberry sauce and tanginess from Dijon mustard and lemon juice.
- → Can I prepare the chicken filling in advance?
Yes, you can warm the shredded chicken gently just before assembling to keep it tender and moist.
- → Are there gluten-free alternatives for the stuffing waffles?
Using a gluten-free stuffing mix allows you to make the waffles suitable for gluten-sensitive diets.