Submitted by Table 286
- 1 C all-purpose flour
- 1 Tbsp baking powder
- 1 egg
- 1 C buttermilk Pinch of thyme, oregano and sage
- Salt and pepper
- CHICKEN PIE STUFFING
- Olive oil 1 chicken breast, or desired part; or consider turkey
- 2 C chicken stock
- 1 C mixed vegetables of choice
- 2 Tbsp cornstarch
- 1⁄2 C cold water
- Sprigs fresh thyme and fresh rosemary
- Salt and pepper
- CRANBERRY SAUCE
- 2 C whole, fresh cranberries
- 1⁄4 C sugar
- 1 C water
- 1⁄4 C fresh lemon juice
You will need a stuffed waffle iron. Alternative method: make two regular waffles and stuff chicken between, then grill.
Waffle: Add ingredients to bowl and blend with fork until smooth. Add a small amount of water, if needed, to thicken the batter. Set aside.
Chicken Pie Stuffing: Cut chicken and vegetables into bite-size pieces. On high heat, add chicken to skillet and sear. Turn heat to medium and add vegetables and cook until just soft. Add stock, thyme and rosemary and cook for 3-5 minutes. Salt and pepper to taste. In cup, mix cornstarch and 1⁄2 C water; stir until dissolved. Add some cornstarch mixture to the skillet a little at a time, bringing to a light boil, until a medium thickness.
Cranberry Sauce: Add ingredients to a small pot. Bring to boil, and lower to medium, cooking until cranberries break down. Crush about half the cranberries. Cook 5-7 minutes to thicken; or, add remainder of cornstarch mixture and stir until thick.
Heat waffle iron and spray with nonstick spray. Pour batter into iron until it just covers groves. Add chicken filling 3⁄4 way up the stuffing ring on iron. Pour batter to fill remaining 1⁄4 of ring. Close iron and cook for about 2 minutes of each side of iron.
Remove waffles to plate and keep warm. Pour desired amount of cranberry sauce over waffle and serve.