Copyright Thomas Saaristo  All Rights Reserved
Chicken n waffles dressing
A riff on the famous Southern staple Chicken n waffles turned into what is sure to
become your favorite holiday dressing

The addition of the wings atop the dressing before it goes into the oven adds the
requisite chicken flavor while the collagen from them adds to texture and structure

Click the link to make your own

Cornbread, recipe follows
5 oven dried sliced crusty white bread, Breadsmith French recommended
2 Buttermilk waffles, recipe follows, toasted
1 sleeve no salt saltine crackers
4 tablespoons canola oil
2 cups celery, chopped
1 large onion, chopped
7 cups low sodium low fat chicken stock or vegetable stock
1 teaspoon MSG
Black peppercorns in a pepper mill
2 tablespoons rubbed sage, minced
1 tablespoon poultry seasoning
5 large eggs, beaten
1 dozen chicken wings, tips removed

Heat oven to 350 degrees Fahrenheit

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines;
set aside.

Melt the butter in a large skillet over medium heat. Add the celery and onion and cook
until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over
cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage,
and poultry seasoning. Pour mixture into a greased pan and arrange chicken wings on
top in an even layer. Bake until dressing is cooked through and the chicken wing juices
run clear about 45 minutes

For service, remove the chicken wings from the dressing and save for another use.
Serve chicken n waffles dressing hot or warm


1 cup self rising cornmeal
1/2 cup self rising flour
3/4 cup buttermilk
1 teaspoon House or kosher salt
2 large eggs
2 tablespoons vegetable oil

Heat oven to 350 degrees Fahrenheit

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish.
Bake for approximately 20 to 25 minutes. Remove from oven and let cool

Buttermilk waffles

When making waffles, make extra, cool to room temperature and pop them in the
freezer. Once frozen, seal in a freezer bag between layers of wax or parchment paper

For the Chicken n waffles dressing, toast frozen waffles in the toaster until golden
brown and steaming. Set on a cooling rack and bring to room temperature

2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 teaspoons ground cinnamon
1 3/4 cups buttermilk
2 large eggs, separated
4 tablespoons butter, melted and cooled
1/2 teaspoon pure vanilla extract
Vegetable oil for brushing the waffle iron

Combine flour, sugar, salt, and baking soda and cinnamon. Mix together the
buttermilk and the egg yolks. Stir in butter and vanilla. Brush the waffle iron lightly
with oil and preheat it. Stir the buttermilk mixture into the flour mixture. Beat the egg
whites with a wire whisk or electric mixer until they hold soft peaks. Stir them gently
into the batter

Ladle the batter onto the waffle iron and bake until the waffle is golden-brown,
usually 3 to 5 minutes