8 Tbsp (1 stick) unsalted butter
2 medium onions, cut into 1/4-inch dice (about 3 cups)
6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
1 (14-ounce) package seasoned bread stuffing cubes
1/3 cup fresh parsley, chopped
1 tsp Celery Salt
1 tsp Dried Sage, crumbled
1 tsp Dried Rosemary, crushed
1/2 tsp Dried Thyme, crumbled
1/4 tsp Salt
1/4 tsp Freshly Ground Black Pepper
1 3/4 cups hot Homemade Turkey Stock or canned turkey stock
Heat butter until hot but not smoking in a 12-inch, heavy skillet over moderate heat. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.
Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1-1/4 cups hot stock.
Preheat oven to 350°F, and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to baking dish, and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
To make this recipe into a savory waffle all you need is a waffle iron and cooking spray. I use this recipe and then instead of baking them I put them in my Belgian waffle maker. Heat up the iron until hot, my iron has a light letting you know when it is ready. I spray cooking spray on both sides of the iron and then put about 1/3 cup per waffle in the maker, close it and cook until waffles are dark and crispy on the edges. I would say roughly 8 minutes. Remove from the iron and keep warm in a 200°F oven until ready to eat. I like to use mine like an open face sandwich, with mashed potatoes, roasted turnkey breast and gravy. You can also use two waffles, with some roast turkey, cranberry relish and lettuce and havarti cheese for a delicious turkey sandwich. Can’t eat them all at once? Freeze your leftovers and then heat them up again in a toaster or toaster oven when you need a Thanksgiving flashback.
Makes 8 servings.