Cornbread Stuffing Waffles with Maple Bacon Gravy and Fried Sage

cornbread-stuffing-waffles marsfoodservices image


  • 1 each 28-ounce bag BEN’S ORIGINAL Classic Cornbread Stuffing Mix
  • 5½ cups water
  • 8 ounces butter
  • 4 eggs, beaten
  • Sage leaves
  • Oil for frying
  • 2 ounces bacon, finely chopped
  • 20 ounces prepared chicken gravy
  • ¼ cup real maple syrup

Cornbread Stuffing Waffles with Maple Bacon Gravy and Fried Sage

Makes: About 12 waffles

Savory cornbread waffles featuring BEN’S ORIGINAL Classic Cornbread stuffing, topped with slightly sweet maple bacon gravy and earthy fried sage is a modern combination perfect for brunch crowds.


  1. Combine water, butter and seasoning packet from BEN’S ORIGINAL™ Classic Cornbread Stuffing Mix in amounts indicated on stuffing package, and bring to boil.
  2. In a large bowl, add stuffing crumbs and pour hot seasoning mixture over crumbs; gently fold to combine all crumbs with liquid. Cover and let stand for 10 minutes to steam, then cool somewhat to below about 100ºF. (The stuffing mixture can be prepared ahead of time and held chilled).
  3. Stir beaten eggs into cooled stuffing mixture.
  4. Preheat Belgian waffle iron on high and spray with nonstick cooking spray.
  5. Add 1 cup of stuffing mixture to waffle iron and spread evenly. Close and cook waffle for 5–6 minutes, or until crisp on both sides. Hold hot at 160ºF.
  6. To fry sage: In heavy skillet, add oil and heat to medium-high. Add sage leaves and cook about 2–3 seconds per side. Leaves will crisp as they cool.
  7. To prepare maple bacon gravy: Add chopped bacon to saucepan and cook over medium heat until bacon is crispy. Pour out grease; add prepared gravy and maple syrup to pan with bacon, and heat. Hold hot at 160ºF.
  8. Serve waffle with a cup of warm maple gravy and fried sage.