RECIPE # 5106 - CORNBREAD DRESSING WAFFLES - Mon, Dec. 16, 2013 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 5106 - CORNBREAD DRESSING WAFFLES - Mon, Dec. 16, 2013

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B.J. LOFBACK / RIFF'S FINE STREET FOOD
Cornbread Dressing Waffles

Begin with your leftover dressing or…

• ½ lb. pork sausage (or more if desired up to 1 lb.)
• 4 cups chopped cast iron cornbread (or leftover rolls, bread or biscuits)
• 2 tbsp melted butter
• 2 tbsp olive oil
• 1/2 small onion, chopped
• 4 stalks celery with leaves chopped
• 1 carrot chopped
• 1 tsp fresh sage (or thyme)
• Kosher salt and pepper to taste
• 2 tbsp minced fresh parsley
• 2 cups cold chicken stock (turkey or vegetable are suitable options)
• 5 eggs, beaten
• Leftover gravy
• Maple syrup

Heat waffle iron to medium high heat.

In a pan over medium heat brown the sausage. Pour in onion, celery and carrot and sweat until tender. 

Remove from heat and set aside.

Pour melted butter, olive oil and herbs over cornbread and mix but try not to break up the bread chunks. Mix in sausage vegetable mixture. 

Combine eggs and stock. Pour stock mixture over bread and mix until nothing is dry. If there isn't enough liquid to make the mixture adhere together add 1 egg until very wet but not runny. Take a small piece of mixture and cook in a pan to test seasoning. If more is needed add salt & pepper to taste.

Scoop in 1 to 2 cups of mixture into waffle iron (coat with non-stick pan spray if needed) close and cook for 4-6 minutes until waffle is very crispy on the outside and done in the center.

Serve warm with gravy and maple syrup.

 

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