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I made my own Belgian waffles for this recipe, then chopped them up, toasted them, and combined them with what I consider to be the stuffing essentials: lots of sausage, onions, celery, walnuts and dried cranberries. Toss that with lots of maple syrup and some chicken stock, and you’ve got yourself the best breakfast-themed Thanksgiving stuffing and side dish ever. You will definitely want to serve the leftovers, if there are any, with a poached egg or two the next morning. Trust me on this.