Ehh, let’s do a two-fer.

Classic Belgian waffle and chicken.

There was far more trial and error with this one as it took at least a dozen tries.

I incorporated stiff peaks egg whites into the waffle batter and marinated boneless, skinless chicken thigh is buttermilk until I lost patience.

Just needs a little hot sauce and a fried egg next time.

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I made it a stove top stuffing waffle with fried chicken and a hot honey/cranberry drizzle. It was fire

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I’ve never considered using leftover stuffing in my waffle maker. That’s a brilliant idea!

Also, by chance, do you have a recipe for that hot honey cranberry drizzle?

I made a standard cranberry sauce, I got some honey and added the sauce to the honey then used an immersion blender to mix it (I did a 2-1 ration of honey to cranberry). I took that honey blend into a small pot and warmed it until there were slight bubbles at the edge of the honey. You do NOT want it bubbling too much. Once it bubbles, add red chili flakes and hot sauce. Let the chili flakes and hot sauce steep for 5 min at that low temp and stir with a whisk or fork in short intervals. Once it’s done, get a jar or glass Tupperware and pour the mixture through a fine sieve to strain the chili flakes. It’ll be easier to do if the honey is warm so once you turn off the heat, move quickly. Once it’s done straining, you can bottle or keep it at room temp in an airtight container

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