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1
Place the olive oil in a large skillet over medium heat.
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2
Add the onion and celery and saute until the onion is soft and the celery is beginning to soften, about 5 minutes.
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3
Add the salt, pepper, poultry seasoning, and dried sage and cook for 1 minute more to heat through.
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4
Remove the pan from the heat.
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5
Place the bread cubes in a large bowl.
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6
In a small bowl, whisk together the butter and chicken broth, then pour that mixture over the bread.
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7
Add the vegetable mixture and stir.
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8
Preheat the waffle iron on medium (see Note).
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9
Preheat the oven on its lowest setting.
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10
Allow the stuffing mixture to sit for 5 minutes to absorb the liquid completely, stirring it once or twice.
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11
Coat both sides of the waffle iron grid with nonstick spray.
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12
Measure about 1/2 cup of the stuffing mix and place it on one section of the waffle iron.
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13
(This measure is approximate.
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14
Use enough of the mixture to slightly overstuff each section of the waffle iron.
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15
Waffle irons with deeper grooves may need a bit more stuffing.)
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16
Close the lid and press down to compress the stuffing.
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17
After 4 minutes, open the lid to check on the stuffle.
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18
It should be golden brown and cohesive.
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19
Use a silicone spatula to loosen the edges before sliding the spatula underneath the stuffle and lifting it out.
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20
(If youre worried about the stuffle holding together, it may be easier to use two spatulas one for the top and one for the bottom.)
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21
Repeat Steps 6 through 8 for the remaining stuffing mixture.
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22
Keep completed stuffles warm in the oven.
