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Ingredients48 m servings 512 cals
Original recipe yields 8 servings (8 waffles)
- Melt butter in a large skillet over medium heat. Add sausage; fry until just beginning to brown, 3 to 5 minutes. Add mushrooms, onion, celery, garlic, and Italian seasoning. Cook and stir until soft, about 10 minutes. Pour mixture into a large bowl; let cool, about 5 minutes.
- Stir eggs into the sausage-mushroom mixture. Add bread cubes and 1/2 the chicken stock; stir until stuffing is well combined and moist. Add more chicken stock if necessary.
- Preheat a Belgian waffle iron according to manufacturers' instructions. Fill with stuffing mixture; cook until crisp and heated through, about 10 minutes. Repeat with remaining stuffing.
- Cook's Note:
- Dried stuffing mix can be substituted for the loaf of bread.
Per Serving: 512 calories; 31.9 g fat; 36.6 g carbohydrates; 20.5 g protein; 134 mg cholesterol; 1558 mg sodium. Full nutrition