Ingredients

• 8 cups (14 oz) 1-inch bread cubes

• 1 pound sausage (casing removed)

• 5 tablespoons butter, divided

• 1 cup celery, sliced

• 1 cup onion, finely diced

• 2 teaspoons minced garlic

• 1 teaspoon dried sage

• Salt, to taste

• Black pepper, to taste

• 2 eggs, beaten

• 2 to 3 cups chicken broth

Sausage Gravy

• Sausage drippings

• 2 tablespoons flour

• 2 cups chicken broth

Steps

1. Preheat oven to 350 degrees Fahrenheit

2. Place bread cubes in a single layer on a sheet pan and bake for 7 to 10 minutes, until dried and toasted

3. Transfer the bread cubes to large bowl

4. Melt 1 tablespoon of butter in a saute pan over medium heat

5. Add the sausage and cook for 7-10 minutes, until browned and cooked through, breaking up the meat into little bits with a wooden spoon

6. Add the cooked sausage to the bread cubes, keeping as much as the fat drippings as possible separate in the pan for the gravy

7. For the gravy:

   1. Over medium heat, sprinkle 2 tablespoons of flour onto the drippings and quickly stir with a whisk so the flour gets incorporated into the drippings. Let the flour brown a bit if desired

   2. Continue whisking and slowly pour in 2 cups of chicken broth to the pan, whisking vigorously to dissolve the flour into the liquid

   3. Allow the gravy to simmer and thicken, adding more liquid if desired

8. In another large saute pan, melt remaining 4 tablespoons of butter over medium heat

9. Add the onion and celery to the pan and cook for 5 to 8 minutes, until vegetables are softened

10. Add the minced garlic and cook for another 2 minutes

11. Add the cooked vegetables to the bread cubes

12. Add the chicken broth, eggs, dried sage, and salt and pepper to taste, to the bread cube mixture and gently stir until everything is well combined

13. Heat the waffle iron and preheat oven to 200 degrees Fahrenheit

14. Allow stuffing mixture to sit for 5 minutes to absorb liquid completely, stirring once or twice

15. Coat both sides of waffle iron with cooking spray

16. Fill waffle iron with stuffing mixture, spreading it evenly (The stuffing won’t spread or expand like regular waffle batter as it cooks, so it’s important to spread it in an even layer)

17. Close the lid and let the waffle bake until crisp, golden brown, and the egg is cooked through, about 6 minutes

18. Repeat steps 15 through 17 for remaining stuffing mixture. Keep completed stuffing waffles warm in 200 degrees Fahrenheit oven

19. Serve the waffles with warm homemade gravy

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