- 1/2 cup butter
- 1 1/2 pounds ground Italian sausage
- 1 (16 ounce) package mushrooms, sliced
- 1 large onion, diced
- 1 cup chopped celery
- 2 cloves garlic, diced
- 1 tablespoon dried Italian seasoning
- 3 eggs
- 1 loaf bread, cubed
- 1 quart chicken stock
- 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.
05/14/2018
recipepes.com
Stuffing Waffle, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
